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Italian Fondue


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 cloves of garlic, minced
1/4 of a medium onion, minced
1 cup dry Italian white wine
2 tablespoon flour
1 cup grated mozzarella
1 cup grated provolone
1/2 cup grated parmesan
1/4 cup grated romano
1/4 cup grated asiago
8 sun-dried tomatoes, minced
2 roma tomatoes, diced
1 tbsp pesto
1 tbsp olive tapenade (or minced olives)
6 fresh basil leaves, slivered
1 tbsp fresh chives, minced
Dippers: bread, crostini; cherry tomatoes; mushrooms, Italian sausage, roasted asparagus, artichoke hearts, prosciutto wrapped around breadsticks, olives, etc.


Dippers: bread, crostini; cherry tomatoes; mushrooms, Italian sausage, roasted asparagus, artichoke hearts, prosciutto wrapped around breadsticks, olives, etc.


Coat inside of fondue pot with minced onion and garlic. Next, heat wine in pot until it begins to boil. Toss cheese with flour in a separate bowl, then add slowly to pot, stirring the whole time. Add everything else to mixture right before serving and stir until smooth. Serve with dippers.


Pairs Well With


Notes

I made this recipe for fondue night in my cooking club. Be sure to toss the flour or cornstarch in the cheese before adding it to the fondue so it doesn't clump.

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