Ingredients with Measurements:
- 1 pound Bitto cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Bitto cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the garlic clove.
3. Pour the white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. Add the lemon juice and Dijon mustard to the wine and stir to combine.
5. Gradually add the cheese to the pot, stirring constantly until it is melted and smooth.
6. Season with salt and pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Bitto cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced ham or cooked bacon for a meaty twist.
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly.
- Keep the fondue warm over low heat to prevent it from separating.
- Dip bread, vegetables, and fruits into the fondue for a variety of flavors.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until it is smooth and melted.
Presentation ideas:
Serve the fondue in a fondue pot on a platter with an assortment of dipping items.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with crusty bread, boiled potatoes, or steamed vegetables.
Troubleshooting advice:
If the fondue is too thick, add more wine or broth to thin it out. If it is too thin, add more cheese.
Food safety advice:
Do not leave the fondue out at room temperature for more than 2 hours. Keep it warm and covered when not in use.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Bitto cheese has a nutty and fruity flavor with a slightly sharp taste.
Serving suggestions:
Serve as an appetizer or main course for a cozy dinner party or romantic date night.
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