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Serves: 6
Prep time: 30 mins
Total time:
Recipe photograph by Maja Smend
Recipe by Anna Glover
Serve with pickled cornichons for dipping, and a big green salad, to counteract the rich, gooey cheese. Don’t overcook the pasta initially as it will keep cooking in the fondue
Serves: 6
Prep time: 30 mins
Total time:
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Mains Pasta Under 30 minutes Weekend Winter Cheese Comfort
Nutritional information (per serving)
Calories
658Kcal
Fat
34gr
Saturates
20gr
Carbs
53gr
Sugars
3gr
Protein
28gr
Salt
1.6gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Rate this recipe
Ingredients
- 200ml white wine
- 200g Taste the Difference Comté or Gruyère, grated coarsely
- 200g Emmental, grated coarsely
- 175g dried rigatoni pasta
- 2 garlic baguettes
- 1 tbsp lemon juice
- 1 tbsp cornflour
Step by step
- Bring a large pan of salted water to the boil for the pasta and preheat the oven to 200°C, fan 180°C, gas 6.
- Bring the white wine to the boil in a heavy-based pan or fondue pot. Simmer for 5 minutes while you get on with grating the cheeses.
- Cook the pasta for 8-10 minutes until just al dente (it will keep cooking a little in the fondue). Bake the garlic bread for 12-14 minutes or following pack instructions.
- As soon as the pasta and garlic bread are on, reduce the heat under the fondue pan to medium low. Start adding the cheeses a handful at a time, stirring continually, allowing each addition to melt into the wine before adding the next. Don’t add too much at a time or it will clump into a ball; add it quite slowly, making sure you’re constantly stirring the bottom of the pan so that it doesn’t catch and stick.
- Once all the cheese has been incorporated, mix the lemon juice and cornflour together, then whisk into the fondue. Simmer and stir for 4-6 minutes to cook out the cornflour and create a really smooth fondue. Don’t let it boil or it will catch on the base.
- Drain the pasta and pat dry with some kitchen paper (this will help the cheese cling to the pasta) and fold into the fondue. Cut the garlic bread into small cubes and put the cornichons in a small bowl on the table. Serve alongside the fondue for dunking. Keep on the lowest heat if serving in a fondue set, or serve in small portions in hot bowls (this prevents the cheese from setting as soon as it hits the bowl).
Tip
If you’re not using a fondue set with a flame, the fondue might start to set as it cools down. Simply put the pan back on the hob briefly to melt again.
