| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Clprime2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Garlic clove |
| 1 3/4 |
c |
Dry Italian white wine |
| 1/2 |
lb |
Fontina cheese; shredded |
| 1/2 |
lb |
Taleggio cheese; shredded |
| 3 |
tb |
Grappa or flavored Grappa; such as cherry |
|
|
Heavy cream |
| 1 |
tb |
Balsamic vinegar |
|
|
Nutmeg; to taste |
|
|
Paprika; to taste |
| 1 |
tb |
Crushed red pepper flakes |
INSTRUCTIONS
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.
Converted by MC_Buster.
Per serving: 890 Calories (kcal); 71g Total Fat; (71% calories from fat);
58g Protein; 5g Carbohydrate; 263mg Cholesterol; 1817mg Sodium Food
Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0048
Converted by MM_Buster v2.0n.
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