Ingredients with Measurements:
- 1 cup of Latteria di Livigno cheese, grated
- 1 cup of milk
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Fondue pot or a small saucepan
- Whisk
Step-by-step instructions:
1. In a small saucepan, melt the butter over medium heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly until the mixture is smooth.
5. Add the grated Latteria di Livigno cheese and stir until melted and smooth.
6. Season with salt and pepper to taste.
7. Transfer the fonduta to a fondue pot or a small saucepan and keep warm over low heat.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 16g
Protein: 11g
Carbohydrates: 8g
Fiber: 0g
Sugar: 3g
Sodium: 340mg
Substitutions for ingredients:
- Instead of Latteria di Livigno cheese, you can use any other type of semi-soft cheese such as Fontina or Gruyere.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a heartier dish.
- Use the fonduta as a dip for bread, vegetables, or fruit.
Tips and tricks:
- Grate the cheese finely to ensure it melts smoothly.
- Whisk constantly while adding the milk to avoid lumps.
- Keep the fonduta warm over low heat to prevent it from separating.
Storage instructions:
- Store any leftover fonduta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fonduta in a small saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the fonduta in a fondue pot with a small flame underneath to keep it warm.
- Arrange bread cubes, vegetables, and fruit around the fondue pot for dipping.
Garnishes:
- Sprinkle chopped fresh herbs or paprika on top of the fonduta for color and flavor.
Pairings:
- Serve the fonduta with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Crusty bread, sliced apples, grapes, or steamed vegetables such as broccoli or cauliflower.
Troubleshooting advice:
- If the fonduta is too thick, add more milk until it reaches the desired consistency.
- If the fonduta separates, whisk vigorously until it comes back together.
Food safety advice:
- Keep the fonduta warm at all times to prevent bacterial growth.
- Do not leave the fondue pot unattended while the flame is lit.
Food history:
- Fonduta is a traditional dish from the Italian Alps, particularly in the Piedmont and Valle d'Aosta regions.
Flavor profiles:
- The fonduta di Latteria di Livigno has a rich, creamy, and slightly nutty flavor.
Serving suggestions:
- Serve the fonduta as a main dish with a side salad, or as an appetizer or snack for a party.
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Region: Italian