Italian Cheese Fondue

Name: Italian Cheese Fondue
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps chopped chives; 5 teaspoons cornstarch; 473 milliliters dry white wine (such as Pinot Grigio); 1 Bite-size of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping; 227 grams grated Fontina; 227 grams grated Gruyere; 170 grams thinly sliced pancetta, chopped

Italian Cheese Fondue might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 25g of protein, and 35g of fat. This recipe serves 6. This recipe is typical of Mediterranean cuisine. If you have pepper, fontina, wine, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.

Ingredients you will need

Gruyere

Corn Starch

Fontina Cheese

Equipment you will use

Bowl

Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Sauce Pan

Pour off any excess oil.

Ingredients you will need

Cooking Oil

Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium.

Ingredients you will need

Wine

Equipment you will use

Sauce Pan

Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

Ingredients you will need

Pancetta

Cheese

Pepper

Wine

Equipment you will use

Whisk

Transfer the cheese mixture to a fondue pot.

Ingredients you will need

Cheese

Equipment you will use

Pot

Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner.

Ingredients you will need

Pancetta

Chives

Equipment you will use

Pot

Serve with focaccia and vegetables.

Ingredients you will need

Vegetable

Focaccia

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2Tbsps

chopped chives 5teaspoons

cornstarch 473milliliters

dry white wine (such as Pinot Grigio)1

Bite-size of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping 227grams

grated Fontina 227grams

grated Gruyere 170grams

thinly sliced pancetta, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.