Ingredients with Measurements:
- 1 pound Castelmagno cheese, grated
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a small bowl, mix the cornstarch with 2 tablespoons of the white wine until smooth.
2. Rub the inside of the fondue pot with the garlic clove.
3. In a medium saucepan, heat the remaining white wine over medium heat until it starts to simmer.
4. Add the grated Castelmagno cheese to the saucepan, stirring constantly until the cheese is melted and smooth.
5. Add the cornstarch mixture to the saucepan and stir until the mixture thickens.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Transfer the mixture to the fondue pot and keep warm over low heat.
8. Serve with fondue forks for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Low heat
Serving size:
- 4-6 people
Nutritional information:
- Calories: 350
- Fat: 27g
- Carbohydrates: 3g
- Protein: 20g
Substitutions for ingredients:
- Castelmagno cheese can be substituted with other hard, aged cheeses such as Gruyere or Emmental.
- Dry white wine can be substituted with dry vermouth or chicken broth.
- Cornstarch can be substituted with arrowroot or potato starch.
Variations:
- Add chopped herbs such as thyme or rosemary to the fondue for extra flavor.
- Add diced tomatoes or roasted red peppers to the fondue for a pop of color and flavor.
- Substitute the white wine with beer for a beer cheese fondue.
Tips and tricks:
- Grate the cheese finely for easier melting.
- Use a heavy-bottomed saucepan to prevent the cheese from burning.
- If the fondue becomes too thick, add more white wine or chicken 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 over low heat, stirring constantly until it is heated through and smooth.
Presentation ideas:
- Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
- Arrange a platter of dipping items such as bread cubes, sliced apples, and cooked vegetables around the fondue pot.
Garnishes:
- Sprinkle chopped herbs or grated cheese on top of the fondue before serving.
Pairings:
- Serve with a dry white wine such as Chardonnay or Sauvignon Blanc.
- Pair with crusty bread, sliced apples, and cooked vegetables for dipping.
Suggested side dishes:
- Serve with a green salad or roasted vegetables on the side.
Troubleshooting advice:
- If the fondue becomes too thick, add more white wine or chicken broth to thin it out.
- If the fondue separates, whisk in a little more cornstarch to bring it back together.
Food safety advice:
- Keep the fondue pot over low heat to prevent the cheese from burning.
- Use caution when handling the fondue pot and forks as they can become very hot.
Food history:
- Castelmagno cheese is a traditional Italian cheese from the Piedmont region.
Flavor profiles:
- Castelmagno cheese has a sharp, tangy flavor that pairs well with dry white wine.
Serving suggestions:
- Serve as an appetizer or main course for a cozy dinner party.
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Region: Italian