1 1/2 cup of dry white wine
3 tablespoons of grappa
2 tablespoons of cornstarch
300g of Emmental cheese
300g of Gruyère cheese
200g of Parmesan cheese
8 sprigs of thyme
1 clove of garlic
1 Italian parsley root (500g) breakfasted
Nutmeg and black pepper to taste
1 1/2 cup of dry white wine
3 tablespoons of grappa
2 tablespoons of cornstarch
300g of Emmental cheese
300g of Gruyère cheese
200g of Parmesan cheese
8 sprigs of thyme
1 clove of garlic
1 Italian parsley root (500g) breakfasted
Nutmeg and black pepper to taste
1
Rub the garlic clove on the fondue pan
2
Place the wine and cheeses in the fondue pan and bring it to low heat, stirring constantly, until the cheeses melt
3
Dissolve the cornstarch in the grappa and add it to the pan with the cheeses
Stir until slightly thickened
4
Separate the thyme leaves from the stems and add them to the pan
5
Season with nutmeg and black pepper
6
Stir well
7
Serve the fondue on a table
8
Place the fondue pan over the radiator and serve with Italian parsley root cubes that should be speared onto special forks and served in the fondue.
