Porcini Fondue with Ham and Ciabatta

Name: Porcini Fondue with Ham and Ciabatta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters ounces coarsely grated Emmenthal cheese (about 2 packed cups); 454 grams ciabatta or other rustic bread, cut into 1-inch cubes; 2 teaspoons cornstarch; 28 grams dried porcini mushrooms; 1 garlic clove, minced; 473 milliliters ounces coarsely grated Gruyère cheese (about 2 packed cups); 907 grams 1/4-inch-thick ham slices, cut into 1-inch pieces; 1 Tbsp Sauvignon Blanc or other dry white wine; 237 milliliters hot water

You can never have too many main course recipes, so give Porcini Fondue with Ham and Ciabattan a try. This recipe serves 6. One serving contains 742 calories, 53g of protein, and 40g of fat. Head to the store and pick up water, porcini mushrooms, cornstarch, and a few other things to make it today. To use up the sauvignon blanc you could follow this main course with the Sauvignon Blanc Wine Cupcakes as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place 1 cup hot water in small bowl; add dried porcini.

Ingredients you will need

Water

Equipment you will use

Bowl

Let stand until mushrooms are soft, about 25 minutes.

Ingredients you will need

Mushrooms

Remove mushrooms from water with slotted spoon; finely chop.

Ingredients you will need

Mushrooms

Water

Equipment you will use

Slotted Spoon

Transfer soaking liquid to large skillet, leaving sediment behind.

Equipment you will use

Frying Pan

Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Garlic

Place fondue pot onto stand; light candle or Sterno.

Equipment you will use

Pot

Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat.

Ingredients you will need

Corn Starch

Wine

Equipment you will use

Sauce Pan

Bowl

Add cheeses by small handfuls, stirring until melted.

Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.

Ingredients you will need

Corn Starch

Pepper

Pour fondue into prepared pot. Swirl in porcini mushrooms.

Ingredients you will need

Mushrooms

Equipment you will use

Pot

Serve with ciabatta and ham for dipping.

Ingredients you will need

Ciabatta

Ham

Equipment

Ingredients

Servings:

473milliliters

ounces coarsely grated Emmenthal cheese (about 2 packed cups)454grams

ciabatta or other rustic bread, cut into 1-inch cubes 2teaspoons

cornstarch 28grams

dried porcini mushrooms 1

garlic clove, minced 473milliliters

ounces coarsely grated Gruyère cheese (about 2 packed cups)907grams

1/4-inch-thick ham slices, cut into 1-inch pieces 1Tbsp

Sauvignon Blanc or other dry white wine 237milliliters

hot water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.