Ingredients with Measurements:
- 1 pound Caprino di Baceno cheese, grated
- 1 cup dry white wine
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- Crusty bread, cubed for dipping
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a fondue pot, heat the white wine and minced garlic over medium heat until it comes to a simmer.
2. In a small bowl, mix together the cornstarch and lemon juice until smooth.
3. Gradually add the grated Caprino di Baceno cheese to the pot, stirring constantly until it is melted and smooth.
4. Add the cornstarch mixture to the pot and stir until the fondue thickens.
5. Add black pepper to taste.
6. Reduce the heat to low and serve with cubed crusty bread for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for simmering the wine and garlic
- Low heat for melting the cheese and thickening the fondue
Serving size:
- Serves 4-6 people
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Saturated fat: 15g
- Cholesterol: 70mg
- Sodium: 450mg
- Total carbohydrates: 6g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 20g
Substitutions for ingredients:
- Caprino di Baceno cheese can be substituted with any other soft, mild cheese such as Brie or Camembert.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Substitute lemon juice with white wine vinegar for a tangier taste.
- Add diced tomatoes or roasted red peppers for a colorful twist.
Tips and Tricks:
- Grate the cheese before starting to make the fondue to save time.
- Keep the fondue warm over low heat to prevent it from becoming too thick or clumpy.
- Dip bread cubes into the fondue at an angle to prevent them from falling off the fork.
Storage Instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover fondue in a saucepan over low heat, stirring constantly until it is heated through and smooth.
Presentation Ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Garnish with chopped fresh herbs or a sprinkle of paprika for a pop of color.
Pairings:
- Serve with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Crusty bread, sliced apples, and grapes make great accompaniments to the fondue.
Troubleshooting Advice:
- If the fondue is too thick, add a splash of white wine or broth to thin it out.
- If the fondue is too thin, add more grated cheese until it reaches the desired consistency.
Food Safety Advice:
- Make sure to keep the fondue at a safe temperature of at least 140°F to prevent the growth of harmful bacteria.
- Avoid double-dipping to prevent the spread of germs.
Food History:
- Fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months.
Flavor Profiles:
- Caprino di Baceno cheese has a mild, creamy flavor with a slightly tangy finish.
Serving Suggestions:
- Serve as an appetizer or as part of a cheese board.
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Region: Italian