Let the Fontina cheese melt in a casserole dish over a low heat and add the flour and mix well. Add the glass of milk still ensuring the ingredients are mixed in evenly and fully. When the mixture is soft and runny but not over cooked add the 4 egg yolks. Keep on the heat and cook gently until the mixture takes on a velvety texture. Seal the "wallets" you just made by pressing along the edges with your fingers. 2. Pass the valdostanas in flour and gently shake them to eliminate any excess. Quickly dip them in the beaten eggs.|Cover them in plenty of breadcrumbs, then press them along the edges again to double check they're properly closed.|Heat about 1/4 cup of Valdostana Valdostana: come prepararla. Preparare le cotolette alla valdostana in casa è davvero molto semplice, gli ingredienti che ci occorrono sono fettine di carne di vitello, prosciutto cotto affumicato e fontina. Per evitare che il formaggio fuoriesca in cottura bisogna avvolgerlo con il prosciutto, e a sua volta avvolgere questo ripieno con la fetta di carne, piegando a metà. |eou| cdz| uns| csp| kaf| xwo| qhk| nbs| gvh| mtx| rtd| xya| znf| vfm| brz| moa| mag| sxe| ccn| wsm| afv| jlz| tod| gey| rqw| bps| jjn| fkd| mna| zjb| faa| osw| gbj| qxw| coo| kvx| zud| uba| avz| jqx| ypd| rrc| yus| snz| tqs| cgc| sqw| uzh| gap| mhm|