Parmigiano Reggiano fondue
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
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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.
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Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.
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Melt in the Parmigiano Reggiano followed by enough cornflour to thicken.
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Taste and add further seasoning if necessary.
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Serve with plenty of crunchy bread.
Pasta&RiceParmigiano Reggiano mousse with polenta
Main courseCauliflower cheese pie
DessertParmigiano Reggiano mousse with honey and lavender
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
