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Categories:Viewed: 51 - Published at: 5 years ago
Ingredients
- 8 ounces grated Fontina
- 8 ounces grated Gruyere
- 5 teaspoons cornstarch
- 6 ounces thinly sliced pancetta, chopped
- 2 cups dry white wine (such as Pinot Grigio)
- Freshly ground black pepper
- 2 tablespoons chopped chives
- Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
Method
- Toss the Fontina and Gruyere cheese with the 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 the wine until it is almost melted.
- Repeat with the 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 heat burner.
- Serve with focaccia and vegetables.
