Ingredients with Measurements:
- 1 pound Bitto Valtellina cheese, grated
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 tablespoon lemon juice
- Pinch of nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix cornstarch with 1 tablespoon of wine until smooth.
2. Rub the inside of the fondue pot with the garlic clove.
3. Add the remaining wine to the fondue pot and heat over medium heat.
4. Gradually add the grated cheese to the pot, stirring constantly until melted.
5. Add the cornstarch mixture to the pot and stir until the cheese mixture thickens.
6. Add lemon juice, nutmeg, salt, and pepper to taste.
7. Reduce heat to low and keep the fondue warm.
8. Serve with fondue forks and bread cubes for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 5g
Protein per serving: 20g
Substitutions for ingredients:
- Bitto Valtellina 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 cooked ham or 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.
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 heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a tea light underneath to keep it warm.
- Arrange the bread cubes and fondue forks on a platter for easy dipping.
Garnishes:
- Sprinkle chopped parsley or chives on top of the fondue for a pop of color.
Pairings:
- Serve with a crisp green salad or roasted vegetables for a balanced meal.
- Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread cubes
- Steamed vegetables
- Sliced apples or pears
Troubleshooting advice:
- If the fondue is too thick, add a splash of wine to thin it out.
- If the fondue separates, whisk in a tablespoon of cornstarch mixed with wine until smooth.
Food safety advice:
- Keep the fondue hot to prevent the growth of bacteria.
- Do not double dip the fondue forks to prevent the spread of germs.
Food history:
- Bitto Valtellina cheese is a traditional cheese from the Lombardy region of Italy, made from a blend of cow and goat milk.
Flavor profiles:
- Bitto Valtellina cheese has a nutty, slightly sweet flavor with a creamy texture.
Serving suggestions:
- Serve as an appetizer or main course for a cozy dinner party.
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Region: Italian