Parmigiano Reggiano Fondue

This dinner party favourite is perfect with warm, crusty bread fresh from the bakery.

  • Cooking Time10 mins
  • Serves2
  • DifficultyEasy
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

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.

Recipe courtesy of Parmigiano Reggiano

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