 |
Parmesan Fondue Recipe
Flavors of Italy
Refrigeration time: 1-2 hours
Cooking time: A few minutes
Total time: 1hr to 2hr
Preparation time: 5 minutesRefrigeration time: 1-2 hours
Cooking time: A few minutes
Difficulty: Easy
Ingredients
Ingredients for 12 pieces
- 1 liter (4 cups) milk
- 125 ml (1/2 cup) softened butter
- 60 ml (1/4 cup) flour
- 60 ml (1/4 cup) cornstarch
- 125 ml (1/2 cup) grated Parmigiano Reggiano (parmesan)
- 2 beaten eggs
- Bread crumbs
- Oil for frying
Method
- Make a bechamel sauce: melt the butter; when it is foamy, remove the saucepan from the heat and add the flour, cornstarch and a little milk, whisking until smooth; add the remaining milk, return to the heat and whisk occasionally until the mixture thickens;
- add the cheese; let melt and remove from the heat;
- pour the mixture into a flat-bottomed container and let set for an hour or two in the refrigerator;
- cut the mixture into squares; dip each piece into beaten egg and then into bread crumbs;
- fry for a few minutes on each side in a little hot oil;
- serve immediately.
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
