Ingredients with Measurements:
- 1 pound Malga Capra cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- Cubed bread, for dipping
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a bowl, toss the grated Malga Capra cheese with cornstarch until evenly coated.
2. Rub the garlic clove all over the inside of the fondue pot.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering.
4. Gradually add the cheese to the pot, stirring constantly until it is melted and smooth.
5. Stir in the nutmeg and black pepper.
6. Reduce the heat to low and keep the fondue warm.
7. Serve with cubed bread for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat for simmering the wine and lemon juice, low heat for keeping the fondue warm.
Serving size:
4-6 people
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 5g
Protein: 20g
Substitutions for ingredients:
- Malga Capra cheese can be substituted with any other type of cheese that melts well, such as Gruyere or Emmental.
- Cornstarch can be substituted with flour or arrowroot powder.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs, such as thyme or rosemary, for extra flavor.
- Add cooked bacon or ham for a meaty twist.
- Use different types of bread for dipping, such as sourdough or baguette.
Tips and tricks:
- Grate the cheese finely for easier melting.
- Stir the fondue constantly to prevent it from burning or separating.
- If the fondue becomes too thick, add more wine or lemon juice 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 it is smooth and heated through.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, such as broccoli or cauliflower, or boiled potatoes.
Troubleshooting advice:
- If the fondue is too thick, add more wine or lemon juice to thin it out.
- If the fondue separates, try whisking in a little more cornstarch or flour.
Food safety advice:
- Make sure to use clean utensils for dipping into the fondue.
- Keep the fondue pot at a safe temperature to prevent bacterial growth.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up leftover cheese and bread during the winter months.
Flavor profiles:
Creamy, tangy, nutty, and slightly sweet.
Serving suggestions:
Serve the fondue as a main course for a cozy winter dinner party.
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Region: Swiss