Ingredients with Measurements:
- 1 cup of Fontina cheese, grated
- 1 cup of Gorgonzola cheese, crumbled
- 1 cup of Parmesan cheese, grated
- 1 cup of heavy cream
- 1 tablespoon of cornstarch
- 1 tablespoon of unsalted butter
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Fondue pot or a small saucepan
- Heat source (stove or fondue burner)
Step-by-step instructions:
1. In a small bowl, mix the cornstarch with a tablespoon of cold water until smooth.
2. In a fondue pot or a small saucepan, melt the butter over medium heat.
3. Add the minced garlic and sauté for a minute until fragrant.
4. Add the heavy cream and bring to a simmer.
5. Gradually add the grated Fontina, Gorgonzola, and Parmesan cheese, stirring constantly until the cheese is melted and the mixture is smooth.
6. Add the cornstarch mixture and stir until the fondue thickens.
7. Season with salt and pepper to taste.
8. Transfer the fondue to a fondue pot or keep it in the saucepan over low heat.
9. Serve with bread cubes, vegetables, or fruit for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for melting the cheese and low heat for keeping the fondue warm.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Total fat: 34g
Saturated fat: 21g
Cholesterol: 118mg
Sodium: 720mg
Total carbohydrates: 6g
Protein: 20g
Substitutions for ingredients:
- Fontina cheese can be substituted with Gouda or Emmental cheese.
- Gorgonzola cheese can be substituted with Roquefort or Stilton cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add a splash of white wine or brandy to the fondue for extra flavor.
- Add chopped herbs such as thyme or rosemary to the fondue for a fresh taste.
- Add diced cooked ham or bacon to the fondue for a meaty twist.
Tips and tricks:
- Use a non-stick saucepan or fondue pot to prevent the cheese from sticking to the bottom.
- Cut the bread cubes into bite-sized pieces for easy dipping.
- Keep the fondue warm over low heat to prevent it from solidifying.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the fondue in a fondue pot or a ceramic bowl. Arrange the bread cubes, vegetables, or fruit around the fondue. Use toothpicks or fondue forks for dipping.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika for color.
Pairings:
- Serve the fondue with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Pair the fondue with a charcuterie board for a complete appetizer spread.
Suggested side dishes:
- Serve the fondue with a salad of mixed greens and a light vinaigrette.
- Roasted potatoes or grilled vegetables make a great side dish for the fondue.
Troubleshooting advice:
- If the fondue is too thick, add a splash of milk or cream to thin it out.
- If the fondue is too thin, add more cheese or cornstarch to thicken it.
Food safety advice:
- Keep the fondue warm over low heat to prevent bacterial growth.
- Do not double-dip the bread or vegetables in the fondue to prevent cross-contamination.
Food history:
Fonduta di Formaggio di Langhe is a traditional Italian dish from the Piedmont region. It is a variation of Swiss fondue, made with Italian cheeses such as Fontina, Gorgonzola, and Parmesan.
Flavor profiles:
Fonduta di Formaggio di Langhe is a rich and creamy cheese sauce with a tangy and nutty flavor from the Gorgonzola and Parmesan cheese.
Serving suggestions:
Fonduta di Formaggio di Langhe is a perfect appetizer for a dinner party or a romantic date night.
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Region: Italian