Leeks with fondue
Instructions
Cut into small pieces and let the fontina cheese soaked in milk for a few hours (preferably overnight).
Clean the leeks, root, depriving them of the Green Party and the toughest outer leaves, and cut them into shoes.
Place on a baking tray, put over 20 g of butter in flakes, grated nutmeg, salt and pepper to taste and cook in a hot oven at 180 degrees for 50 minutes.
Meanwhile prepare the fondue.
Melt the remaining butter in a double boiler, add the fontina cheese and milk and cook over lively until the ingredients are well blended.
Then add the egg yolks, one at a time, and continue cooking for 5 minutes, stirring constantly, so you get a rather dense.
Adjust if necessary with salt and pepper to taste.
Serve warm with leeks fondue.
Ingredients and dosing for 4 persons
- 6 leeks
- 300 g of fontina cheese
- 100 g of butter
- 15 cl of milk
- 3 egg yolks
- Grated nutmeg
- Salt
- Pepper