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
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.
ITALIANO FONDUE
Simple and tasty fondue made from Prego Italian Sauce, red wine and mozzarella cheese. A nice change of pace from the usual cheese fondues. Serve with thick chunks of Italian bread or garlic bread, meatballs, sliced cooked Italian pork sausage, breaded mozzarella sticks and /or whole mushrooms (or anything else you would like to dip in the Italian Sauce).
Provided by Crafty Lady 13
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Heat the Italian sauce and wine in a 1-quart saucepan over medium-high heat to a boil, stirring often. cook for 5 minutes or until the alcohol has evaporated.
- Pour the sauce into a fondue pot or slow cooker. Stir in the cheese. Let stand for 5 minutes for cheese to melt slightly.
Nutrition Facts : Calories 96.8, Fat 5.2, SaturatedFat 2.7, Cholesterol 15.5, Sodium 270.5, Carbohydrate 5.8, Fiber 1, Sugar 3.5, Protein 4.8
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 FIVE CHEESE FONDUE
Finely chopped fresh oregano gives this elegant five-cheese fondue its distinct Italian flavor. The cheese blend cuts down on the prep time.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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
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