Fonduta di formaggio
Questa ricetta della fonduta di formaggio è una guida completa ed esperta che ti insegna esattamente come preparare con sicurezza una fonduta liscia e vellutata. Con istruzioni chiare, passo dopo passo, e consigli da professionisti, otterrai ogni volta una consistenza setosa e perfettamente emulsionata, senza formaggio granuloso o unto. Una volta imparata la tecnica, potrai personalizzare facilmente la fonduta con qualsiasi buon formaggio adatto a fondere e servirla con o senza il fornellino da fonduta: nell’articolo trovi tante idee!
Ingredienti
- 8 oz. young or medium Gouda ((NOT AGED or it won't melt well))
- 7 oz. Swiss Gruyere
- 6 oz. young Emmental/Emmenthaler cheese ((sub fontina for milder))
- 1 tablespoon cornstarch
- 1 1/4 cups dry, acidic white wine (Sauvignon Blanc is ideal) or unsalted vegetable or chicken broth
- 1 garlic clove, (peeled)
- 1 teaspoon fresh lemon juice ((add 1 extra TB if using broth))
- 1/2 teaspoon ground mustard
- 1/4 tsp EACH salt, ground nutmeg
- 1/8 tsp EACH paprika, white pepper
- Cubed French or sourdough bread
- Pretzel bites or pretzel sticks
- Cooked sliced hot sausage
- Roasted or steamed veggies: (broccoli florets, cauliflower, baby potatoes, asparagus)
- Cherry tomatoes
- Fruit such as apples, grapes, pears
Preparazione
- 1
Dippers: Prepare all fondue dippers before you begin making the fondue.
- 2
Grate the cheeses (I use the shredding blade on my food processor). Add the shredded cheeses to a large bowl and thoroughly toss with the cornstarch.
- 3
Rub garlic: Rub the inside of a small, two or 3-quart fondue pot or medium saucepan ((preferably nonstick or enameled cast iron).
- 4
Simmer wine: Add the wine, broth, and lemon juice. Bring to a very gentle simmer over low heat (this was level 5 on my fondue pot).
- 5
Melt cheeses: While stirring constantly in a figure-eight motion, add the cheeses a small handful at a time, waiting until each has almost fully melted before adding more.
- 6
Add spices: After stirring in all the cheeses, stir in the spices.
- 7
Whisk: Next, increase the heat slightly and whisk constantly in a figure-eight motion until the fondue is very smooth, about 3 to 5 minutes. •For a thinner fondue, whisk in additional WARM broth or wine. •If the cheese begins to separate, increase the heat slightly and whisk quickly until smooth.
- 8
Keep warm: If using a fondue pot, reduce the heat per pot instructions (this was level 3 for me). Alternatively, keep warm in a crockpot on the WARM setting. Stir the fondue every 5-10 minutes. If the fondue starts to thicken/change texture, increase the heat and whisk until smooth.
- 9
Serve with fondue forks with desired dippers!
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