ITALIAN FONDUE
Provided by Food Network
Number Of Ingredients 10
Steps:
- 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 3/4. 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.
ITALIAN CHEESE FONDUE
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
ITALIAN FONDUE
Steps:
- Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.
ITALIAN CHEESE FONDUE
Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.)
Provided by GatoKato
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
- Remove tomatoes from water and chop into small pieces.
- Rub inside of fondue pot with cut side of garlic.
- Heat wine in pot until it begins to boil.
- Toss cheese with flour.
- Add cheese slowly to pot, stirring the constantly.
- Add tomatoes and basil leaves to mixture and stir until smooth.
- Serve with dippers.
Nutrition Facts : Calories 1158.6, Fat 34.4, SaturatedFat 18.3, Cholesterol 72.8, Sodium 2629.9, Carbohydrate 160, Fiber 14.4, Sugar 29.4, Protein 44.3
ITALIAN FONDUTA
This incredibly rich fondue of fontina cheese, eggs, milk and butter works as a dip for bread and crudité, or as a decadent sauce for simply cooked vegetables.
Provided by Melissa Clark
Categories easy, dips and spreads, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese.
- Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes.
- Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 28 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 479 milligrams, Sugar 3 grams, TransFat 0 grams
ITALIAN FONDUE
Make and share this Italian Fondue recipe from Food.com.
Provided by Ranelle
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown the sausage and drain.
- Stir in the spaghetti sauce.
- Gradually add cheeses until melted.
- Mix the wine and cornstarch, then add to the fondue until thickened.
- Serve with cut Italian bread or Vienna loaf.
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