Ingredients

• 750 g whole milk
• 500 g fontina without crust
• 130 g chanterelles
• 35 g corn starch
• 1 clove of garlic
• parsley
• extra virgin olive oil
• smoked salt
• salt
• pepper

For the recipe fondue, cut the fontina cheese into small cubes, sprinkle it with the corn starch and mix well, so that the cubes are evenly "floured" with the corn starch; let it rest for 10-15 minutes in a bowl, then add the milk and let it rest for another 2 hours.
Drain fontina, keeping the milk aside.
Pour in a pot a little water and bring to a boil; lower the heat and place the bowl with the fontina on it; add 2-3 ladles of milk and melt the cheese in a bain-marie, stirring occasionally. Gradually add the remaining milk, continuing to mix for about 30 minutes, until you get a smooth and smooth cream; season with salt.
Clean chanterelles with a toothbrush and a damp towel; cook them in a pan for 1 minute with a drizzle of oil, a pinch of smoked salt, a grind of pepper and a clove of garlic with the peel; add a few chopped parsley leaves, stir and turn off the heat.
Distribute fondue on plates, garnish with chanterelles and serve.

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