Best Italian Cheese Fondue Recipes
ITALIAN CHEESE FONDUE
Provided by Giada De Laurentiis
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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.
ITALIAN FIVE CHEESE FONDUE
Finely chopped fresh oregano gives this elegant five-cheese fondue its distinct Italian flavor. The cheese blend cuts down on the prep time.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 7 g
ITALIAN CHEESE FONDUE
Fondue made with two cheeses: mozarella cheese and either gorgonzola cheese OR provolone cheese, mixed with wine and herbs and served with your favorite choice of dippers. (Note: The gorgonzola will make a more pungent fondue.)
Provided by GatoKato
Categories Cheese
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
- Remove tomatoes from water and chop into small pieces.
- Rub inside of fondue pot with cut side of garlic.
- Heat wine in pot until it begins to boil.
- Toss cheese with flour.
- Add cheese slowly to pot, stirring the constantly.
- Add tomatoes and basil leaves to mixture and stir until smooth.
- Serve with dippers.
Nutrition Facts : Calories 1158.6, Fat 34.4, SaturatedFat 18.3, Cholesterol 72.8, Sodium 2629.9, Carbohydrate 160, Fiber 14.4, Sugar 29.4, Protein 44.3
QUICK & EASY ITALIAN FIVE CHEESE FONDUE
Make this party-starting Italian five-cheese fondue the quick and easy way-with a creamy blend of cheeses and a dash of dried oregano.
Provided by My Food and Family
Categories Cheese Appetizers
Time 20m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring wine to boil in large saucepan. Meanwhile, combine remaining ingredients.
- Add cheese mixture gradually to wine, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
- Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 0 g, Protein 7 g
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