Ingredients with Measurements:
- 1 cup whole milk
- 1 cup heavy cream
- 1 garlic clove, peeled and halved
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 8 ounces fontina cheese, rind removed and grated
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 tablespoon dry white wine
- 1 tablespoon freshly squeezed lemon juice
Special equipment needed:
- Fondue pot or double boiler
- Heat-resistant serving bowl or plate
- Fondue forks or skewers
Step-by-step instructions:
1. In a medium saucepan, heat the milk and cream over medium heat until just simmering.
2. Add the garlic, nutmeg, black pepper, and salt to the saucepan and stir to combine.
3. Gradually add the grated fontina cheese to the saucepan, stirring constantly until the cheese is melted and the mixture is smooth.
4. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the white wine to the butter mixture, whisking constantly until the mixture is smooth and thickened.
6. Add the butter mixture to the cheese mixture and stir to combine.
7. Stir in the lemon juice and remove the garlic halves.
8. Transfer the fonduta to a fondue pot or double boiler and keep warm over low heat.
9. Serve with fondue forks or skewers for dipping.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Keep fonduta warm over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 400
- Fat: 35g
- Carbohydrates: 7g
- Protein: 16g
Substitutions for ingredients:
- Fontina cheese can be substituted with Gruyere or Emmental cheese
- Dry white wine can be substituted with dry vermouth or chicken broth
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the fonduta for additional flavor
- Substitute the lemon juice with balsamic vinegar for a tangy twist
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly
- Keep the fonduta warm over low heat to prevent it from separating
- Dip bread, vegetables, or cooked meats into the fonduta for a delicious appetizer or main course
Storage instructions:
- Store any leftover fonduta in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the fonduta over low heat, stirring constantly until smooth and heated through
Presentation ideas:
- Serve the fonduta in a heat-resistant serving bowl or plate
- Garnish with chopped fresh herbs or a sprinkle of paprika
Pairings:
- Serve with crusty bread, steamed vegetables, or cooked meats for dipping
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Mixed green salad
Troubleshooting advice:
- If the fonduta becomes too thick, add a splash of milk or cream to thin it out
- If the fonduta separates, whisk in a tablespoon of cornstarch to help bind it back together
Food safety advice:
- Keep the fonduta warm over low heat to prevent bacterial growth
- Do not leave the fonduta out at room temperature for more than 2 hours
Food history:
- Fonduta Piemontese is a traditional dish from the Piedmont region of Italy, where it is often served as an appetizer or main course.
Flavor profiles:
- Creamy, nutty, and slightly tangy
Serving suggestions:
- Serve as an appetizer or main course with bread, vegetables, or cooked meats for dipping
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Region: Italian