Ingredients
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups apple cider
Dippers of your choice
Preparation
Toss cheeses with cornstarch in a large bowl, and set aside.
Saute pancetta in large saucepan (or in fondue pot if it can go on the stove) over medium-high heat until crisp, about 8 minutes.
Transfer to a paper-towel lined plate. Pour off excess oil.
Pour wine in the same pan, and bring it to a boil.
Lower heat to medium, and whisk in the cheese a few handfuls at a time. Continue whisking until cheese is melted and fondue starts to bubble.
Stir in the pancetta, reserving a little bit to toss on top.
Transfer fondue to a fondue pot, and set it over a burner or candle. Sprinkle the remaining pancetta on top.
Skewer dippers of your choice and dip, swirl, and eat!
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups apple cider
Dippers of your choice
Preparation
Toss cheeses with cornstarch in a large bowl, and set aside.
Saute pancetta in large saucepan (or in fondue pot if it can go on the stove) over medium-high heat until crisp, about 8 minutes.
Transfer to a paper-towel lined plate. Pour off excess oil.
Pour wine in the same pan, and bring it to a boil.
Lower heat to medium, and whisk in the cheese a few handfuls at a time. Continue whisking until cheese is melted and fondue starts to bubble.
Stir in the pancetta, reserving a little bit to toss on top.
Transfer fondue to a fondue pot, and set it over a burner or candle. Sprinkle the remaining pancetta on top.
Skewer dippers of your choice and dip, swirl, and eat!
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