Cut the cheese into cubes and put them in a container with the milk; aside, in a saucepan, prepare a roux by baking flour and butter. Then add the milk and cheese to the roux and cook on a low heat, do not boil it in order to obtain a smooth and velvety cream.
Meanwhile in a frying pan, brown the bacon with a little olive oil, eliminating the excess fat.
Cook the paccheri in boiling salted water. When ready, combine the bacon and the fondue in a frying pan, mixing all the ingredients. Place them in the dishes and sprinkle with the slightly warm egg yolk.
The Christmas Basket of Chef Giuliano Lodicontains:
Number of items: 6
By purchasing each basket you have the right to choose and customize one of our greeting cards that will be added to your special gift. For orders of more than 10 pieces we suggest you to contact our client service from the “contact us” page for a customized estimation.
Erbavoglio - Formaggi
"Erbavoglio", a cheese paradise, was born from the will of Stefano Lunardi to revive one of the historic dairies of the centre of Aosta, the "Maison de la Fontina", to rediscover the authentic flavour of the Aosta Valley’s pastures.