INGREDIENTS FOR 4:
Fontina PDO – 1 kg
Blanc de Morgex et de La Salle wine – 1 bottle
corn starch – 40 g
grappa from Aosta Valley – 1 small glass
bread – 500 g
porcini or chanterelle mushrooms – 200 g
nutmeg to taste
Cut the bread into cubes, taking care to keep the crust for each piece, if the soft part crumbles easily.
Coarsely grate the Fontina in an enamelled cast iron pan, add two glasses of white wine and heat over very gentle heat, stirring continuously, until a smooth cream is obtained; add more wine if necessary to obtain a rather soft texture. Just before serving, dilute the corn starch in the grappa and pour it into the melted cheese, always stirring the mixture.
Complete with grated nutmeg.
Place the pan on the cooker, keeping the flame low, and dip the bread in the fondue using the dedicated forks, and enjoy hot.