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Italian Cheese Fondue Recipe

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This recipe for Italian Cheese Fondue is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. grated Fontina
8 oz. grated Gruyere
5 tsp. cornstarch
6 oz. thinly sliced pancetta, chopped
2 c. dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tbsp. chives
Bite-size pieces for focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
Directions:
Directions:
Toss Fontina and Gruyere cheese with 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 wine until it is almost melted. Repeat with 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 burner. Serve with focaccia and vegetables.

 

 

 

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