Parmigiano-Reggiano Fondue
Ingredients
- 1 crushed garlic clove
- ½ cup white wine
- ½ lemon
- 1 ¼ cups heavy cream
- Pinch nutmeg
- Pinch white pepper
- ¾ cup Bertozzi Freshly Grated cheese(plus rind of Bertozzi Wedge, if available, for flavor.)
- 1 tsp corn flour dissolved in 1 tbsp of water
- Toasted Bread and / or fresh raw vegetables for dippings
Preparation
- Place garlic, white wine and the juice from lemon half in small, heavy-based saucepan.
- Simmer 2-3 minutes to burn off alcohol.
- Stir in cream, nutmeg, pepper and Parmigiano-Reggiano rind (if available).
- Simmer 5 minutes.
- Remove rind and discard.
- Melt in the Bertozzi Freshly Grated cheese.
- Add corn flour to thicken the fondue.
- Taste and add additional seasoning if necessary.
