Ingredients with Measurements:
- 1 cup Caprino Ossolano cheese, grated
- 1 cup Fontina cheese, grated
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 garlic clove, minced
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Fondue pot or a small saucepan
- Heat-resistant spatula or wooden spoon
- Cheese grater
Step-by-step instructions:
1. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the flour to the saucepan and whisk until the mixture is smooth. Cook for 1-2 minutes until the mixture turns light brown.
3. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes until the mixture thickens.
4. Add the grated Caprino Ossolano and Fontina cheeses to the saucepan. Stir until the cheese is melted and the mixture is smooth.
5. Season with salt and pepper to taste.
6. Transfer the fonduta to a fondue pot or a small saucepan and keep warm over low heat.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 20g
Saturated fat: 12g
Cholesterol: 65mg
Sodium: 350mg
Total carbohydrates: 5g
Dietary fiber: 0g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Caprino Ossolano cheese can be substituted with any soft goat cheese.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
- Whole milk can be substituted with low-fat milk or almond milk.
- Heavy cream can be substituted with half-and-half or coconut cream.
Variations:
- Add chopped fresh herbs such as thyme, rosemary, or parsley for extra flavor.
- Substitute the garlic with shallots or onions for a milder taste.
- Add a splash of white wine or brandy for a more complex flavor.
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly.
- Stir the fonduta frequently to prevent it from burning or sticking to the bottom of the pot.
- Serve with crusty bread, crackers, or vegetables for dipping.
Storage instructions:
Leftover fonduta can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fonduta in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the fonduta in a fondue pot or a small saucepan. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped fresh herbs, grated cheese, or cracked black pepper.
Pairings:
- Crusty bread
- Crackers
- Vegetables such as broccoli, cauliflower, or carrots
- Sliced apples or pears
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the fonduta is too thick, add more milk or cream to thin it out.
- If the fonduta is too thin, add more cheese to thicken it up.
Food safety advice:
- Keep the fonduta at a safe temperature (above 140°F) to prevent bacterial growth.
- Do not leave the fonduta out at room temperature for more than 2 hours.
Food history:
Fonduta is a traditional Italian dish that originated in the Piedmont region. It is similar to Swiss fondue but uses Italian cheeses such as Fontina and Parmesan.
Flavor profiles:
Creamy, cheesy, savory.
Serving suggestions:
Serve the fonduta as an appetizer or a light meal.
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Region: Italian