Roccolo Fondue

Ingredients:

• 50 g butter
• 50 g all-purpose flour
• ½ liter milk
• 200 g Roccolo Valtaleggio cheese

Preparation:

Start by preparing a soft béchamel sauce. Melt the butter in a small saucepan, then add the sifted flour and whisk vigorously to prevent lumps. Gradually pour in the hot milk, stirring constantly until the mixture becomes smooth and velvety. Once the béchamel is ready, add the Roccolo Valtaleggio cut into small pieces and let it melt gently over low heat. Stir until the fondue is creamy, aromatic, and perfectly blended.

Tips and Suggestions:

This rich fondue is ideal for dressing fresh egg pasta, kamut or whole wheat pasta, and potato gnocchi. It’s also perfect for finishing risottos, and pairs beautifully with steamed or grilled vegetables. Grilled meats, such as sliced beef or chicken breast, are wonderfully enhanced by its flavor. For a final touch, add a grind of black pepper or a few fresh thyme leaves just before serving.