Fried fondue of Raschera Valgrana

Procedure

Melt the butter, add the flour and prepare the roux (blend of melted butter and flour). Pour the milk and mix energetically. Cook a few minutes  and lay on baking - pan covered by baking paper. The thickness must be of 1 cm about. Low rapidly its temperature and then let it cool in the icebox. Cut the compound into dices and bread it. Cook with oil at 170° and serve well warm.

Chef Paolo Pavarino