Fondue italienne

Yield: 4 Servings

Measure Ingredient
1 \N Garlic clove -- halved
10 \N Fluid ounces milk
8 ounces Mozzarella cheese -- grated
8 ounces Dolcelatte cheese -- grated
2 ounces Parmesan cheese -- grated
2 teaspoons Cornflour
3 tablespoons Dry white wine
\N \N Salami, bread sticks -- to
\N \N Serve

Rub inside of fondue pot with garlic. Add milk and heat until bubbling. Stir in cheeses, continue to heat until melted, stirring frequently. Blend cornflour with wine, stir into cheese mixture and cook for 2-3 minutes until thick and creamy. Serve with salami and bread sticks.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est

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