Italian Cheese Fondue

One of the fabulous things about getting married is you get fun wedding gifts that you would never buy for yourself otherwise. For example, the Hubby was very excited about registering for our fondue set. Ok ok, I was excited too, but I am way more excited now that I found this awesome Italian Cheese recipe on the Food Network. Check it out!

Ingredients

  • 8 ounces grated Fontina
  • 8 ounces grated Gruyere
  • 5 teaspoons cornstarch
  • 6 ounces thinly sliced pancetta, chopped
  • 2 cups dry white wine (such as Pinot Grigio)
  • Freshly ground black pepper
  • 2 tablespoons chopped chives
  • Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Directions

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. 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. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. 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.

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

  • Source: Giada De Laurentiis
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Recipe Yields: 6 servings
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