Porcini Fondue With Ham And Ciabatta Recipes

PORCINI FONDUE WITH HAM AND CIABATTA

Steps:

• Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop.
• Transfer soaking liquid to large skillet, leavinf sediment behind. 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.
• Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl.
• Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. 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 salt and pepper.
• Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

PORCINI FONDUE WITH HAM AND CIABATTA

Steps:

• Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. 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.
• Place fondue pot onto stand; light candle or Sterno. 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. 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.
• Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

PORCINI SWISS FONDUE

Steps:

• Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
• meanwhile toss fontina and swiss lightly with flour.
• rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
• Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
• Serve fondue with asorted breads and sausages for dipping.