Ingredients with Measurements:
- 1 pound Blu del Moncenisio cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Bread cubes, apple slices, and/or vegetables for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the grated cheese with cornstarch until evenly coated.
2. Rub the garlic clove inside the fondue pot.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering.
4. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
5. Stir in the nutmeg, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with bread cubes, apple slices, and/or vegetables for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for simmering
- Low heat for keeping the fondue warm
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Fat: 28g
- Carbohydrates: 4g
- Protein: 20g
Substitutions for ingredients:
- Gorgonzola or Roquefort cheese can be used instead of Blu del Moncenisio cheese.
- Cornstarch can be substituted with flour or arrowroot powder.
- Chicken or vegetable broth can be used instead of white wine.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Substitute lemon juice with lime or orange juice for a citrusy flavor.
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly.
- Keep stirring the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue becomes too thick, add a splash of white 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 constantly until heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Arrange the bread cubes, apple slices, and vegetables on a platter around the fondue pot for a beautiful presentation.
Garnishes:
- Sprinkle chopped herbs or paprika on top of the fondue for a pop of color.
Pairings:
- Pair the fondue with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Serve the fondue with a side salad or roasted vegetables for a balanced meal.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine to thin it out.
- If the fondue separates or becomes grainy, add a tablespoon of lemon juice and whisk vigorously until smooth.
Food safety advice:
- Make sure to keep the fondue hot at all times to prevent bacterial growth.
- Use separate fondue forks for each guest to prevent cross-contamination.
Food history:
- Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
- Blu del Moncenisio cheese has a strong, tangy flavor that pairs well with the nutmeg and white wine in this recipe.
Serving suggestions:
- Serve the fondue as a main course for a cozy dinner party or as an appetizer for a larger gathering.
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Region: Italian