Parmigiano Reggiano fondue
1 clove garlic, crushed
100 ml white wine
300 ml cream
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
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.