Aosta Valley style cauliflower

How to cook a tasty Aosta Valley cauliflower

  • Ingredients:

  • 300 gr Fontina PDO
  • 1 cauliflower
  • 400 gr milk
  • 50 gr butter
  • 6 egg yolks
  • salt
  • pepper
  • Category: Video recipes

  • Difficulty: easy

  • Information:

  • Doses for: 4/6 people
  • Preparation:

Shell the cauliflower and cut it into small florets. Cook it in boiling salted water until it has softened.

Dice Fontina PDO removing the rind. Place it in a bowl and pour the milk until it is covered. Leave it in the fridge overnight.

Heat the butter in a saucepan; add Fontina PDO and 150 ml of milk.  When the mixture begins to melt, add the egg yolks one at a time while continuing to stir.

Transfer the cauliflower tops into previously buttered bowls, sprinkle with fondue and a grind of black pepper and bake in the oven at 180°C for 10 minutes.



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