Parmigiano Reggiano fondue
Appetizer
a few minutes
24 months
Ingredients
Serves 2-4
1 clove garlic, crushed
100 ml white wine
½ lemon
300 ml cream
pinch nutmeg
Pinch white pepper
150 g grated Parmigiano Reggiano plus 3 cm rind if available
1 tsp cornflour dissolved in 1 tbsp water
Crunchy bread, to serve
Preparation
Place garlic, white wine and a squeeze of lemon juice in a small heavy-based 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 cornflour to thicken.
Taste and add further seasoning if necessary.
Serve with plenty of crunchy bread.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
