Ingredients with Measurements:
- 1 lb Formaggio del Monte cheese, grated
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp nutmeg
- Salt and pepper to taste
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. Rub the inside of the fondue pot with the halved garlic clove.
2. In a bowl, mix the cornstarch and lemon juice until smooth.
3. In the fondue pot, heat the white wine over medium heat until it simmers.
4. Gradually add the grated Formaggio del Monte cheese, stirring constantly until melted.
5. Add the cornstarch mixture, nutmeg, salt, and pepper. Stir until the mixture thickens.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Total fat: 18g
Saturated fat: 11g
Cholesterol: 60mg
Sodium: 400mg
Total carbohydrates: 4g
Dietary fiber: 0g
Sugars: 1g
Protein: 16g
Substitutions for ingredients:
- Formaggio del Monte cheese can be substituted with Gruyere, Emmental, or Comte cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme, rosemary, or parsley for extra flavor.
- Add diced ham or cooked bacon for a meaty twist.
- Add sautéed mushrooms or caramelized onions for a savory touch.
Tips and Tricks:
- Use a heavy-bottomed fondue pot to prevent burning.
- Stir the fondue constantly to prevent clumping.
- If the fondue becomes too thick, add more wine or broth to thin it out.
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 traditional fondue pot with a lit candle underneath to keep it warm. Arrange the fondue forks and dipping items on a platter for easy access.
Garnishes:
Garnish the fondue with chopped herbs or a sprinkle of paprika for color.
Pairings:
Serve with crusty bread, boiled potatoes, steamed vegetables, or sliced apples for dipping.
Suggested Side Dishes:
Salad, roasted vegetables, or a charcuterie board make great side dishes for this fondue.
Troubleshooting Advice:
- If the fondue separates, add a splash of lemon juice and whisk vigorously to bring it back together.
- If the fondue is too thin, mix more cornstarch with lemon juice and add it to the pot.
Food Safety Advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
- Do not double-dip the fondue forks to prevent cross-contamination.
Food History:
Fondue originated in Switzerland in the 18th century as a way to use up stale bread and cheese during the winter months.
Flavor Profiles:
Formaggio del Monte cheese has a nutty and slightly sweet flavor that pairs well with dry white wine and nutmeg.
Serving Suggestions:
Serve the fondue as a main course or as an appetizer for a cozy dinner party.
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Region: Italian