Ingredients with Measurements:
- 1 pound Monte Veronese cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special Equipment Needed:
- Fondue pot
- Fondue forks
Step-by-Step Instructions:
1. In a bowl, toss the grated Monte Veronese cheese with cornstarch until evenly coated.
2. Rub the inside of the fondue pot with the halved garlic clove.
3. Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering.
4. Gradually add the cheese mixture to the pot, stirring constantly until the cheese is melted and smooth.
5. Season with salt and pepper to taste.
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 and lemon juice
- Low heat for keeping the fondue warm
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 22g
- Carbohydrates: 3g
- Protein: 20g
Substitutions for ingredients:
- Monte Veronese cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
Tips and Tricks:
- Tossing the cheese with cornstarch helps to prevent clumping and ensures a smooth fondue.
- Keep the fondue warm over low heat to prevent it from becoming too thick or grainy.
- Stir the fondue frequently to prevent it from sticking to the bottom of the pot.
Storage Instructions:
- Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the fondue, gently heat it in a saucepan over low heat, stirring constantly until warmed through.
Presentation Ideas:
- Serve the fondue in a traditional fondue pot with a lit candle underneath to keep it warm.
- Arrange a platter of dipping items such as bread cubes, apple slices, and cooked vegetables.
Garnishes:
- Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Roasted vegetables such as broccoli or cauliflower.
- Crusty bread or breadsticks.
Troubleshooting Advice:
- If the fondue becomes too thick, add a splash of white wine or broth to thin it out.
- If the fondue becomes grainy, try adding a small amount of lemon juice or vinegar to help smooth it out.
Food Safety Advice:
- Keep the fondue pot at a safe temperature to prevent the growth of bacteria.
- Use clean fondue forks for dipping to prevent cross-contamination.
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, nutty, and slightly tangy.
Serving Suggestions:
- Serve as an appetizer or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian