4 servings
1/3 pound, about 6 ounces, Gruyère cheese, shredded (I used about 1/2 pound)
1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded (I used a combo of pre-shredded mozarella and pizza cheeses)
1/4 cup grated Parmesano-Reggiano or Romano cheese (a handful)
1 rounded tablespoon flour
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 roasted red pepper, finely diced (about 3 tablespoons) (I skipped this)
Serve with....
- Chunks of cooked Italian sweet and hot sausages
- Cubed salami
- Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
- Giardiniera Italian hot pickled vegetables, drained
I served it with:
- Steamed broccoli
- Sweet Italian chicken sausage
- Red bell pepper, cut into chunks
- Crusty bread
- Sliced gala apple
In a bowl combine the cheese with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.
My notes: This was a nice, mild fondue - perfect for the kids who don't like the strong taste of alcohol present in so many cheese fondues (which I, for one, happen to like). I think the fondue could use more garlic to add a bit more flavor without changing the alcohol content. All in all, a very nice meal.
I talked about this recipe HERE.
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