Monday, March 30, 2009

Fontinella Fondue

Fontinella Fondue by Italian Cooking
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping

1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.

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