Parmesan Fondue Recipe
Parmesan Fondue
Flavors of Italy
Total time: 1hr to 2hr
Preparation time: 5 minutes
Refrigeration time: 1-2 hours
Cooking time: A few minutes
Difficulty: Easy
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
  1. 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;
  2. add the cheese; let melt and remove from the heat;
  3. pour the mixture into a flat-bottomed container and let set for an hour or two in the refrigerator;
  4. cut the mixture into squares; dip each piece into beaten egg and then into bread crumbs;
  5. fry for a few minutes on each side in a little hot oil;
  6. serve immediately.


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