Ingredients with Measurements:
- 1 lb Caprino Lattico Piemontese cheese, grated
- 1 cup dry white wine
- 1 garlic clove, minced
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/2 tsp black pepper
- Bread cubes, apple slices, and pear slices for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the cornstarch and lemon juice until smooth.
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 grated Caprino Lattico Piemontese cheese to the pot, stirring constantly until it is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Add black pepper to taste.
7. Reduce the heat to low and keep the fondue warm.
8. Serve with bread cubes, apple slices, and pear slices for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the white wine, low heat for keeping the fondue warm.
Serving size:
4-6 people
Nutritional information:
Calories per serving: 250
Fat per serving: 18g
Carbohydrates per serving: 6g
Protein per serving: 12g
Substitutions for ingredients:
- Caprino Lattico Piemontese cheese can be substituted with any other semi-soft cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the fondue for extra flavor.
- Substitute the bread cubes with roasted vegetables such as cauliflower or broccoli.
Tips and tricks:
- Grate the cheese before starting to make the fondue to save time.
- Keep stirring the fondue while adding the cheese to prevent clumps.
- 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:
Reheat the fondue in a saucepan over low heat, stirring constantly until it is warmed through and smooth.
Presentation ideas:
Serve the fondue in a fondue pot on a platter surrounded by bread cubes, apple slices, and pear slices for dipping.
Garnishes:
Garnish the fondue with chopped fresh herbs such as parsley or chives.
Pairings:
Pair the fondue with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the fondue with a side salad or roasted vegetables.
Troubleshooting advice:
- If the fondue becomes too thick, add a splash of white wine to thin it out.
- If the fondue becomes too thin, add a little more grated cheese.
Food safety advice:
- Make sure to keep the fondue pot at a safe temperature to prevent any bacteria growth.
- Use clean fondue forks for dipping.
Food history:
Fondue originated in Switzerland in the 18th century and was traditionally made with Swiss cheeses and white wine.
Flavor profiles:
The Caprino Lattico Piemontese cheese has a tangy and slightly nutty flavor that pairs well with the dry white wine.
Serving suggestions:
Serve the fondue as an appetizer or as a main course with a side salad or roasted vegetables.
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Region: Italian