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 FONDUE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot.
- Classically, fondue is served with fresh fruit, nuts, and crusty French bread.
- For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.
ITALIAN FONDUE
Make and share this Italian Fondue recipe from Food.com.
Provided by Ranelle
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown the sausage and drain.
- Stir in the spaghetti sauce.
- Gradually add cheeses until melted.
- Mix the wine and cornstarch, then add to the fondue until thickened.
- Serve with cut Italian bread or Vienna loaf.
BEER AND ITALIAN SAUSAGE FONDUE
Provided by Giada De Laurentiis
Time 55m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
- For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
- Serve the fondue with the crostini.
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
ITALIAN FONDUE
Steps:
- 1. Brown ground beef. Drain. 2. At a medium heat add tomato sauce and spaghetti sauce powder. Mix. 3. Slowly add cheese, stirring constantly. 4. Cut up bread in 1 inch slices for dipping. 5. ENJOY!
BAGNA CAUDA [ITALIAN FONDUE]
This recipe came from my sister in Kansas City. Its a little different so thought it might be good for a party. Enjoy!!!!!!!!!
Provided by Zelda Hopkins @Zelda51
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Heat olive oil in electric skillet and add garlic. Keep on low heat so the garlic does not brown. Add anchovies and stir well. Cook for about 10 minutes, over low heat, stirring constantly. Dip bread and celery in the Bagna Cauda.
ITALIAN FONDUE FOR CROCK POT
Make and share this Italian Fondue for Crock Pot recipe from Food.com.
Provided by Mary Butterfield
Categories Lunch/Snacks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In crock pot combine beef, spaghetti sauce mix, tomato sauce and cheeses.
- Cook on low for 2 hours.
- Turn switch to high.
- Dissolve cornstarch in wine.
- Add to crock pot and cook for additional 15 minutes on high.
- Dip Italian bread chunks in fondue.
Nutrition Facts : Calories 1009.6, Fat 67.9, SaturatedFat 38.2, Cholesterol 241, Sodium 3160.6, Carbohydrate 29.7, Fiber 3.6, Sugar 10.5, Protein 65.4
BEER AND ITALIAN SAUSAGE FONDUE
How to make Beer and Italian Sausage Fondue
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
- For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
- Serve the fondue with the crostini.
LOBSTER FONDUE IN ITALIAN BREAD BOWL
Make and share this Lobster Fondue in Italian Bread Bowl recipe from Food.com.
Provided by ChefShan
Categories < 30 Mins
Time 20m
Yield 1 bowl, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Make the bread into a bowl by cutting the all the way around at an angle. put in oven for 7-8 minutes or until bread is slightly brown and crusty. Cut top of bread into chunks.
- In a saucepan combine all ingredients (except bread). Melt together over med heat until cheese is all melted. (Sauce will seem thin at first but thickens as it cools).
- Put bread on a cookie sheet or a serving platter and pour cheese mixture into "bread bowl". Don't worry if cheese overflows. Place bread chunks around the bread bowl and enjoy!
Nutrition Facts : Calories 597.6, Fat 36.7, SaturatedFat 22, Cholesterol 122.3, Sodium 931.5, Carbohydrate 45.2, Fiber 2.4, Sugar 1.7, Protein 19.5
ITALIAN FONDUE
Steps:
- Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.
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