Italian fondue

Yield: 1 servings

Measure Ingredient
1 \N Garlic clove
1¾ cup Dry Italian white wine
½ pounds Fontina cheese; shredded
½ pounds Taleggio cheese; shredded
3 tablespoons Grappa or flavored Grappa; such as cherry
\N \N Heavy cream
1 tablespoon Balsamic vinegar
\N \N Nutmeg; to taste
\N \N Paprika; to taste
1 tablespoon Crushed red pepper flakes

Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by ¾.

Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other.

When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar.

Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot.

Classically, fondue is served with fresh fruit, nuts, and crusty French bread.

For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.

Converted by MC_Buster.

Per serving: 890 Calories (kcal); 71g Total Fat; (71% calories from fat); 58g Protein; 5g Carbohydrate; 263mg Cholesterol; 1817mg Sodium Food Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0048 Converted by MM_Buster v2.0n.

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