%0A30g%20plain%20flour%0A100ml%20dry%20white%20wine%0ASea%20salt%20and...){kind=link}
CHEESE SCRAPS FONDUE
Ingredients:
- 400g mixed cheeses (Emmental, Gorgonzola, Parmigiano Reggiano - cut the softer cheese into small pieces and grate the hard cheese)
- 30g plain flour
- 100ml dry white wine
- Sea salt and black pepper
- Grated nutmeg, for sprinkling
Method:
Combine the cheeses in a medium bowl, add the flour and toss together. Rub the inside of a fondue pot with the garlic clove. Add the wine and heat over medium heat until hot. Add a handful of cheese at a time to the wine mixture, stirring constantly until the cheese has melted, is bubbling gently, and has the appearance of a light creamy sauce. Season with salt, pepper and nutmeg. Serve with croutons.
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