Parmigiano Reggiano Fondue

Parmigiano Reggiano Fondue

4.0 1 rating

Prep. 5min

Total 25min

4 portions

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

Calories 1432 kJ / 342.3 kcal

Fat 23.5 g

Fiber 0.2 g

Saturated fat 14.5 g

Carbohydrates 11 g

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Also featured in

Fondue 8 Recipes
UK and Ireland

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