3 Cheese Fondue Lumaca Rigata
20 minutes
2
Low
Ingredients
200g Garofalo Lumaca Rigata Pasta
1 clove garlic, sliced in half
150g Gruyere, grated
150g Emmental, grated
100g Parmesan, grated
3 tsp cornstarch
200ml white wine
2 tbsp lemon juice
25ml Kirsch
Salt & pepper to taste
Preparation
- 1
- Boil a saucepan of salted boiling water and cook the Garofalo Lumaca Rigata pasta as per packet instructions until al dente then drain and set aside.
- 2
- In a mixing bowl add the cornstarch, white wine and lemon juice and mix together well then set aside.
- 3
- Next add the grated cheeses to a fondue pot over a medium heat then pour in the white wine mixture and melt slowly. Do not cook over a high heat as this will split the mixture. Once the mixture has become a thick and creamy fondue, add the Kirsch and black pepper and mix again.
- 4
- Add the cooked Garofalo Lumaca Rigata and fold into the decadent cheese fondue then serve immediately and enjoy.
