Ingredients with Measurements:
- 1 cup grated fontina cheese
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 garlic clove, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Double boiler or a heatproof bowl set over a pot of simmering water
- Whisk
Step-by-step instructions:
1. In a small bowl, whisk together the cornstarch and 1 tablespoon of milk until smooth. Set aside.
2. In a double boiler or a heatproof bowl set over a pot of simmering water, add the grated fontina, Gruyere, and Parmesan cheese. Stir until the cheese is melted and smooth.
3. Add the minced garlic, nutmeg, salt, and pepper to the melted cheese and stir to combine.
4. Gradually add the remaining milk to the cheese mixture, stirring constantly.
5. Add the cornstarch mixture to the cheese mixture and whisk until the fonduta thickens, about 5 minutes.
6. Remove from heat and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Simmering water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 22g
Carbohydrates: 6g
Protein: 19g
Substitutions for ingredients:
- Fontina cheese can be substituted with Gouda or Emmental cheese.
- Gruyere cheese can be substituted with Swiss cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Whole milk can be substituted with skim milk or half-and-half.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for extra flavor.
- Add cooked bacon or prosciutto for a savory twist.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Make sure to stir the cheese constantly to prevent it from burning.
- If the fonduta is too thick, add more milk until it reaches the desired consistency.
- Serve the fonduta 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:
To reheat the fonduta, place it in a heatproof bowl set over a pot of simmering water and stir until heated through.
Presentation ideas:
Serve the fonduta in a fondue pot or a heatproof bowl set over a candle to keep it warm.
Garnishes:
Garnish with chopped herbs or a sprinkle of paprika for a pop of color.
Pairings:
Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with crusty bread, crackers, or vegetables such as carrots, celery, or bell peppers for dipping.
Troubleshooting advice:
- If the fonduta is too thin, add more cheese until it thickens.
- If the fonduta is too thick, add more milk until it reaches the desired consistency.
Food safety advice:
- Make sure to use pasteurized milk and cheese to prevent foodborne illness.
- Keep the fonduta at a safe temperature of 140°F or above to prevent bacterial growth.
Food history:
Fonduta di Formaggio is a traditional Italian cheese fondue that originated in the Piedmont region of Italy.
Flavor profiles:
Creamy, cheesy, nutty, and savory.
Serving suggestions:
Serve as an appetizer or a main course with a side salad.
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Region: Italian