Ingredients with Measurements:
- 1 pound Caciotta Manzone cheese, grated
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, mix the grated Caciotta Manzone cheese with cornstarch until well combined.
2. Rub the garlic clove all over the inside of the fondue pot.
3. Pour the white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. Gradually add the cheese mixture to the pot, stirring constantly with a wooden spoon until the cheese is melted and the mixture is smooth.
5. Add lemon juice, salt, and pepper to taste.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with fondue forks and bread cubes, vegetables, or fruit for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for the wine
- Low heat for the fondue
Serving size:
- 4-6 people
Nutritional information:
- Calories: 400
- Fat: 30g
- Carbohydrates: 5g
- Protein: 25g
Substitutions for ingredients:
- Caciotta Manzone 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, rosemary, or parsley for extra flavor.
- Add diced tomatoes or roasted red peppers for a colorful twist.
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly.
- Stir the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue is too thick, add more wine or broth 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:
- Reheat the fondue in a saucepan over low heat, stirring constantly until it is smooth and heated through.
Presentation ideas:
- Serve the fondue in a traditional fondue pot or a decorative bowl.
- Arrange the dipping items on a platter around the fondue pot.
Garnishes:
- Sprinkle chopped herbs or paprika on top of the fondue for a pop of color.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Crusty bread cubes
- Steamed vegetables such as broccoli, cauliflower, or carrots
- Sliced apples or pears
Troubleshooting advice:
- If the fondue is too thin, add more cheese or cornstarch to thicken it.
- If the fondue is too thick, add more wine or broth to thin it out.
Food safety advice:
- Keep the fondue hot 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.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or as a main course with a side salad.
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Region: Italian