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Parmesan FondueTheWorldWideGourmet.com

Flavors of Italy

Total time: 1hr to 2hr

Preparation time: 5 minutes
Refrigeration time: 1-2 hours
Cooking time: A few minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:145.9 kcal

Proteins:5.2 g

Fats:10 g

Carbohydrate:9 g

Fibers:0.1 g

Sugar:3.8 g

Cholesterol:60.4 mg

Sodium:146.6 mg

Calcium:134 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

1000

ml

milk

125

ml

softened butter

60

ml

flour

60

ml

cornstarch

125

ml

grated parmigiano reggiano (parmesan)

2

bea10 eggs

bread crumbs

oil

METHOD

  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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