Ingredients with Measurements:
- 1 pound Gruyere cheese, grated
- 1 pound Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 cup Barolo wine
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch until well combined.
2. In a fondue pot, heat the Barolo wine over medium heat until it starts to simmer.
3. Add the minced garlic, lemon juice, nutmeg, salt, and pepper to the wine and stir well.
4. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and the fondue is smooth.
5. Keep the fondue warm over low heat and serve with fondue forks.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for the wine
- Low heat for the fondue pot
Serving size:
- 4-6 people
Nutritional information:
- Calories: 400 per serving
- Fat: 30g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Gruyere cheese can be substituted with Swiss cheese
- Emmental cheese can be substituted with Gouda cheese
- Barolo wine can be substituted with any dry red wine
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor
- Substitute lemon juice with white wine vinegar for a tangy taste
- Add cooked bacon or ham for a meaty twist
Tips and tricks:
- Use a high-quality cheese for the best flavor
- Stir the fondue constantly to prevent it from burning or clumping
- If the fondue is too thick, add more wine to thin it out
Storage instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fondue, place it in a saucepan over low heat and stir until it is melted and smooth.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm
- Arrange a platter of dipping items such as bread, vegetables, and fruit around the fondue pot
Garnishes:
- Sprinkle chopped parsley or chives on top of the fondue for a pop of color
Pairings:
- Serve with a crusty baguette or sourdough bread for dipping
- Pair with a glass of Barolo wine for a perfect match
Suggested side dishes:
- Roasted vegetables such as asparagus or Brussels sprouts
- A simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the fondue is too thick, add more wine to thin it out
- If the fondue is too thin, add more cheese to thicken it up
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent bacteria growth
- Do not double-dip the fondue forks to prevent cross-contamination
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread during the winter months.
Flavor profiles:
- The Barolo wine adds a rich, fruity flavor to the fondue while the garlic and nutmeg add depth and complexity.
Serving suggestions:
- Serve as a cozy appetizer or a fun dinner party dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian