Ingredients with Measurements:
- 1 pound Toma del Mottarone cheese, grated
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon 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 garlic clove halves.
2. In a bowl, mix the grated Toma del Mottarone cheese with cornstarch.
3. In a saucepan, heat the white wine over medium heat until it starts to simmer.
4. Add the cheese mixture to the saucepan, stirring constantly until the cheese is melted and the mixture is smooth.
5. Stir in the lemon juice, nutmeg, salt, and pepper.
6. Transfer the mixture to the fondue pot and keep warm over low heat.
7. Serve with fondue forks for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Low heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 12g
Cholesterol: 60mg
Sodium: 500mg
Total carbohydrates: 5g
Dietary fiber: 0g
Sugars: 1g
Protein: 20g
Substitutions for ingredients:
- Toma del Mottarone cheese can be substituted with Gruyere or Emmental cheese.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Add diced cooked ham or bacon for a meaty twist.
Tips and tricks:
- Grate the cheese finely for a smoother fondue.
- Keep the fondue warm over low heat to prevent it from separating.
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 lit candle underneath to keep it warm.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with crusty bread, boiled potatoes, or steamed vegetables for dipping.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the fondue is too thick, add more wine or broth to thin it out.
- If the fondue is too thin, mix a little more cornstarch with water and add it to the mixture.
Food safety advice:
- Make sure to use a clean fondue pot and utensils.
- Do not leave the fondue out at room temperature for more than 2 hours.
Food history:
Fondue originated in Switzerland in the 18th century as a way for farmers to use up their leftover cheese and bread during the winter months.
Flavor profiles:
Creamy, nutty, tangy
Serving suggestions:
Serve as a main course or as an appetizer for a cozy dinner party.
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Region: Italian