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Cacio e pepe fondue
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250ml dry white wine
1 tbsp lemon juice, plus extra to taste
200g comté cheese
180g gruyère cheese
165g Swiss emmentaler cheese
1 heaped tbsp corn our
1 tbsp freshly ground black peppercorns, plus extra to taste
1. Put a large heatproof bowl over a pan of barely simmering water, add the wine and lemon juice, and heat until just steaming. Grate the cheeses, toss with the corn flour, then add to the wine in thirds, stirring often, until each batch has just melted. Stir in the black pepper and a little salt or lemon juice, if needed. Keep warm over a low heat until ready to serve, rewarming if it solidifes, or use a fondue set. Serve with crudités, if liked.
Typical values per serving:
This recipe was first published in Wed Nov 23 09:53:00 GMT 2016.