Lauren's notes: I tried this fondue recipe when we were looking for something a little more savory than other wine-based fondue we've tried...where the fruity notes of the wine come through much more. I did substitute Norwegian Jalsberg for the Gruyere to save on cost, and added a bit of parmesan to the mix, keeping the total amount of cheese at 16 oz. Also I made it with the pancetta, but think a few slices of bacon would do the trick too.
If you don't have a fondue pot, you can transfer the sauce to a slow cooker set to low. Or do what I did and make and serve the entire meal on an electric skillet that I set up right on the dining room table.
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
Directions
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.
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