Thursday, September 01, 2005

Italian Fonduta with Roasted Red Pepper

Source: Rachael Ray's 30-Minute Get Real Meals

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.

No comments:

Post a Comment