Ingredients with Measurements:
- 1/2 pound Reblò Alpino cheese, grated
- 1/2 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 tablespoon dry white wine
- 1 baguette, sliced
Special equipment needed:
- Fondue pot or small saucepan
- Fondue forks or skewers
Step-by-step instructions:
1. In a small bowl, whisk together the cornstarch and 2 tablespoons of the milk until smooth. Set aside.
2. In a fondue pot or small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the remaining milk, heavy cream, salt, black pepper, and nutmeg to the pot. Stir to combine.
4. Add the Reblò Alpino cheese to the pot and stir until melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens, about 2-3 minutes.
6. Add the white wine to the pot and stir to combine.
7. Reduce the heat to low and keep the fondue warm.
8. Serve the fonduta with sliced baguette.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 14g
Protein: 16g
Sodium: 540mg
Substitutions for ingredients:
- Reblò Alpino cheese can be substituted with any other semi-hard cheese, such as Gruyere or Fontina.
- 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 extra flavor.
- Add cooked bacon or prosciutto to the fonduta for a savory twist.
- Add sliced mushrooms or caramelized onions to the fonduta for a heartier dish.
Tips and tricks:
- Use a high-quality cheese for the best flavor.
- Stir the fonduta frequently to prevent it from burning or sticking to the pot.
- If the fonduta becomes too thick, add a splash of milk to thin it out.
Storage instructions:
Leftover fonduta can be stored 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 frequently, until heated through.
Presentation ideas:
Serve the fonduta in a fondue pot or small saucepan with sliced baguette on the side.
Garnishes:
Garnish the fonduta with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the fonduta with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the fonduta with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the fonduta becomes too thick, add a splash of milk to thin it out.
- If the fonduta separates, whisk in a little cornstarch to bring it back together.
Food safety advice:
- Use caution when working with hot cheese to prevent burns.
- Keep the fonduta warm to prevent the cheese from solidifying.
Food history:
Fonduta is a traditional Italian dish that originated in the Piedmont region. It is similar to Swiss fondue and is typically made with a combination of cheese, milk, and eggs.
Flavor profiles:
The Reblò Alpino cheese gives the fonduta a rich, nutty flavor with a slightly sweet finish. The garlic and nutmeg add depth and warmth to the dish.
Serving suggestions:
Serve the fonduta as an appetizer or main course with sliced baguette and a simple green salad.
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Region: Italian