Parmigiano Reggiano Fondue

  • Difficoltà


  • Stagionatura

    30 months +

  • Serves 2-4
  • 1 clove garlic, crushed
  • 100ml white wine
  • ½ lemon
  • 300ml cream
  • pinch nutmeg
  • Pinch white pepper
  • 150g grated Parmigiano Reggiano plus 3cm 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 brea.