Italian Fondue
By: Anonymous
Published: Friday, February 12, 2010 - 3:21pm

Ingredients




cup dry white wine
1 garlic clove crushed
2 teaspoons dried basil
teaspoon dried oregano
teaspoon crushed red pepper
2 tablespoons cornstarch
cup water
2 pounds shredded Italian cheeses
2 tablespoons minced sun-dried tomatoes (optional)
1 loaf crisp Italian bread
2 dozs bread sticks
3 quarts combo raw and steamed vegetables - (to 4)
(such as baby carrots, bell pepper
strips, asparagus, broccoli and 
Preparation

1 Pour wine into saucepan and heat over low until simmering. Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more. 2 Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium and cook until mixture boils and thickens. Reduce heat to low. 3 Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes. Stir in sun-dried tomatoes. 4 Transfer cheese mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments. 5 This recipe yields 8 servings. 6 Wine Suggestions: This fondue is an interpretation of the classic Italian salad of mozzarella, fresh basil and tomato. But with a possible blend of so many disparate cheeses in differing quantities, a low-acid, fruit-forward white wine such as a Riesling will be most pleasant here. 7 Comments: Supermarkets offer busy fondue cooks many shortcuts: a variety of bagged, preshredded cheeses; prepped vegetables; and packaged bread sticks, so dinner can be on the table in 15 minutes. If you have plenty of time to spare, shred your own cheeses - a mixture of mozzarella, Fontina, provolone, Romano, Parmesan or Asiago cheeses for a total of eight cups. 


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Tags:

ItalianeggEuropeanwarmfreeMediterraneanfondueVegetarianItaly 


Yield:




1.0 servings





Added:

    Friday, February 12, 2010 - 3:21pm  


Creator: 

Anonymous 










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Preparation

 1  Pour wine into saucepan and heat over low until simmering. Add garlic, basil, oregano and crushed red pepper, and cook for 2 minutes more.  2  Mix cornstarch with water, stirring to make paste, and stir into wine. Increase heat to medium and cook until mixture boils and thickens. Reduce heat to low.  3  Combine cheeses and, using generous handfuls at a time, stir into wine until cheese melts. Repeat, adding cheese and stirring until cheese is gone and mixture becomes smooth, about 3 minutes. Stir in sun-dried tomatoes.  4  Transfer cheese mixture to fondue pot or crockpot and serve. Keep fondue warm over alcohol burner or in crockpot on lowest setting. Serve with accompaniments.  5  This recipe yields 8 servings.  6  Wine Suggestions: This fondue is an interpretation of the classic Italian salad of mozzarella, fresh basil and tomato. But with a possible blend of so many disparate cheeses in differing quantities, a low-acid, fruit-forward white wine such as a Riesling will be most pleasant here.  7  Comments: Supermarkets offer busy fondue cooks many shortcuts: a variety of bagged, preshredded cheeses; prepped vegetables; and packaged bread sticks, so dinner can be on the table in 15 minutes. If you have plenty of time to spare, shred your own cheeses - a mixture of mozzarella, Fontina, provolone, Romano, Parmesan or Asiago cheeses for a total of eight cups.