zoom Cacio e pepe fondue

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Cacio e pepe fondue

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Cacio e pepe fondue

    • Gluten Free
    • Christmas
    • Total time: 40 minutes 40 minutes

    Serves: 20

    Ingredients

    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 

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary