Fondue two ways

chef

Leonardo Pellacani

Serve 6

Fill the small glasse with the hot fontina cheese, the mash potato prepared with the fiokki following the instruction on the package.  Garnish with steamed broccoli and fresh cherry tomato.

In the other glass add the hot parmesan fondue, the mash potato prepared with the fiokki, the balsamic glaze and garnish with toasted pancetta and  rosemary.