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Parmigiano Reggiano fondue

CourseAppetizer

TimeA few minutes

Ingredients

Serves 2-4

1 clove garlic, crushed

3.4 fl oz/100 ml white wine

½ lemon

10 fl oz/300 ml cream

pinch nutmeg

Pinch white pepper

5.3 oz/150 g grated Parmigiano Reggiano plus a chunk of rind (about 1.5 inches long) if available

1 tsp cornstarch dissolved in 1 tbsp water

Crunchy bread, to serve

Prepare this recipe with

24 months maturation

Preparation

Place garlic, white wine and a squeeze of lemon juice in a small heavy-bottomed saucepan and simmer for 2-3 minutes to burn off the alcohol.
Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.
Melt in the Parmigiano Reggiano followed by enough cornstarch to thicken.
Taste and add further seasoning if necessary.
Serve with plenty of crunchy bread.