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Parmigiano Reggiano Fondue

Parmigiano Reggiano Fondue
4.0 1 rating
Prep. 5 min
Total 25 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    200 g
  • milk
    250 g
  • unsalted butter diced
    30 g
  • plain flour
    30 g
  • fine sea salt
    1 tsp
  • ground black pepper plus extra to taste
    1 pinch
  • egg yolk from medium egg
    1
  • single cream
    30 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1309.7 mg
Protein 21.6 g
Energy 1432 kJ / 342.3 kcal
Fat 23.5 g
Fibre 0.2 g
Saturated Fat 14.5 g
Carbohydrates 11 g

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Fondue 8 recipes
UK and Ireland

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