Ingredients with Measurements:
- 1 pound Grana Trentino cheese, grated
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 teaspoon lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth.
2. Rub the garlic clove all over the inside of the fondue pot.
3. Pour the white wine into the fondue pot and heat over medium heat until hot but not boiling.
4. Gradually add the grated Grana Trentino cheese to the pot, stirring constantly until the cheese is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve immediately with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 5g
Protein per serving: 25g
Substitutions for ingredients:
- Grana Padano or Parmigiano-Reggiano cheese can be substituted for Grana Trentino cheese.
- Chicken or vegetable broth can be substituted for white wine.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a heartier fondue.
- Substitute half of the Grana Trentino cheese with Gruyere cheese for a milder flavor.
Tips and Tricks:
- Grate the cheese finely for easier melting.
- Keep the fondue warm over a low flame to prevent it from solidifying.
- Dip bread, vegetables, and fruits into the fondue for a variety of flavors and textures.
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 and smooth.
Presentation Ideas:
Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
Garnishes:
Sprinkle chopped fresh herbs or paprika on top of the fondue for added color and flavor.
Pairings:
Serve with a dry white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested Side Dishes:
- Crusty bread
- Steamed vegetables such as broccoli or cauliflower
- Sliced apples or pears
Troubleshooting Advice:
- If the fondue is too thick, add more white wine or chicken broth to thin it out.
- If the fondue is too thin, add more grated cheese to thicken it.
Food Safety Advice:
- Keep the fondue at a safe temperature of 140°F or above to prevent bacterial growth.
- Do not double-dip fondue forks to prevent the spread of germs.
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:
The Grana Trentino cheese fondue has a rich and nutty flavor with a tangy finish from the lemon juice.
Serving Suggestions:
Serve the fondue as a main course or as an appetizer for a party.
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Region: Italian