Ingredients with Measurements:
- 1 pound Caprino della Val Vigezzo cheese, grated
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. Rub the inside of the fondue pot with the garlic cloves.
2. In a small bowl, mix together the cornstarch and lemon juice until smooth.
3. In the fondue pot, heat the white wine over medium heat until it comes to a simmer.
4. Gradually add the grated Caprino della Val Vigezzo cheese, stirring constantly until melted and smooth.
5. Add the cornstarch mixture to the fondue and stir until well combined.
6. Stir in the black pepper and nutmeg.
7. Reduce heat to low and keep the fondue warm.
8. Serve with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 people
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 11g
Cholesterol: 50mg
Sodium: 350mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 1g
Protein: 15g
Substitutions for ingredients:
- Caprino della Val Vigezzo cheese can be substituted with any other soft goat cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
Tips and Tricks:
- To prevent the fondue from becoming too thick, add more wine as needed.
- Stir the fondue constantly to prevent it from burning or sticking to the bottom of the pot.
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 until heated through.
Presentation Ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Serve with crusty bread, sliced apples, and grapes.
Suggested Side Dishes:
Serve with a green salad or roasted vegetables.
Troubleshooting Advice:
- If the fondue becomes too thick, add more wine or broth to thin it out.
- If the fondue becomes too thin, add more grated cheese.
Food Safety Advice:
- Make sure to use clean fondue forks for dipping.
- Do not leave the fondue out at room temperature for more than 2 hours.
Food History:
Caprino della Val Vigezzo is a soft goat cheese from the Piedmont region of Italy.
Flavor Profiles:
Creamy, tangy, and slightly nutty.
Serving Suggestions:
Serve as an appetizer or a light meal.
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Region: Italian