Recipes
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.
 
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