Una Noche En El Hatillo Recipe
Fondue of Venezuelan cheeses, Emmental, Fontina and Gruyere, calamari, puff pastry.
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Ingredients
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Fondue Ingredients
Method
Fondue Preparation
- 1
Prepare the Cheese
Grate all the cheeses and mix them together in a bowl. Set aside.
- 2
Prepare the Garlic
Mince the garlic cloves. In a saucepan, add the white wine and minced garlic and bring to a gentle simmer.
- 3
Add Cheese
Gradually add the mixed cheeses to the simmering wine, stirring continuously until melted and smooth.
- 4
Thicken the Mixture
In a small bowl, mix the cornstarch with a little water to create a slurry. Add this to the cheese mixture to thicken it.
- 5
Season the Fondue
Add nutmeg, salt, and black pepper to taste. Keep the fondue warm.
