| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Packed; coarsely chopped |
|
|
; fresh basil leaves |
| 1 |
oz |
Freshly grated Parmigiano-Reggiano cheese; (1/4 cup) |
| 1 |
|
Garlic clove; minced |
| 1 |
c |
Dry; white wine |
| 1 |
tb |
White wine vinegar |
| 1 |
lb |
Ripe Brie cheese; well chilled, rind |
|
|
; trimmed and |
|
|
; discarded, cut into |
|
|
; small cubes (about |
|
|
; 2 cups) |
| 2 |
tb |
Cornstarch |
|
|
Freshly ground pepper; to taste |
INSTRUCTIONS
;
Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender.
With the machine running, add 1/ 4 cup of the wine and process until
thick. Set the pesto aside. In a medium, heavy-bottomed saucepan,
bring the remaining 3/ 4 cup wine and the vinegar to a bare simmer
over medium heat. In a medium bowl, toss the Brie cheese with the
cornstarch. A handful at a time, stir the cheese into the saucepan,
stirring the first batch until melted before adding another. Allow
the fondue to bubble once or twice, but do not boil. Stir in the
pesto and season with the pepper. Transfer to a cheese fondue pot and
keep warm over a fondue burner. Serve immediately, with dipping
ingredients of your choice.
Converted by MC_Buster.
Per serving: 68 Calories (kcal); trace Total Fat; (0% calories from
fat); trace Protein; 16g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW #INF179
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Beauty: an act of God”