Parmigiano Reggiano fondue

Appetizera few minutes24 months


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


  1. 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.

  2. Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.

  3. Melt in the Parmigiano Reggiano followed by enough cornflour to thicken.

  4. Taste and add further seasoning if necessary.

  5. Serve with plenty of crunchy bread.

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