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.
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Yunus Ali
[email protected]The fondue was a bit too bitter for my taste. I think it would have been better if I had used a less bitter cheese blend.
AR ALINUR
[email protected]The fondue was a bit too sour for my taste. I think it would have been better if I had used a less sour cheese blend.
KaKaka Kakaka
[email protected]The fondue was a bit too spicy for my taste. I think it would have been better if I had used a milder cheese blend.
Tsigereda Melaku
[email protected]The fondue was a bit too salty for my taste. I think it would have been better if I had used a less salty cheese blend.
fredi Channel
[email protected]The fondue was a bit bland. I think it would have been better with some more spices or herbs.
Stacey Cooper
[email protected]The fondue was a bit too oily for my taste. I think it would have been better if I had used a lower-fat cheese blend.
Ruben Salazar
[email protected]The fondue was too thick and didn't flow well. I had to add some milk to thin it out.
Grimm lynn
[email protected]I had a hard time getting the fondue to melt smoothly. It ended up being a bit lumpy.
Emmanuel Osei
[email protected]The fondue was good, but I found it to be a bit bland. I think it would have been better with some more spices or herbs.
Umair Awan
[email protected]This fondue was a bit too cheesy for my taste, but my friends loved it. I think it would be better with a lighter cheese blend.
Tammy Cline
[email protected]I'm not usually a fan of fondue, but this recipe changed my mind. It was creamy, flavorful, and the dipping options were delicious. I'll definitely be making this again.
zakariaislam zakir
[email protected]This was the best fondue I've ever had! The cheese was melted to perfection and the dipping options were amazing. I highly recommend this recipe.
Siddhartha Paul
[email protected]This fondue was easy to make and so delicious. I loved the combination of cheeses and the dipping options were perfect. I'll definitely be making this again.
Chloemay Gutierrez
[email protected]I made this fondue for a party and it was a huge success! Everyone loved it, and I've already had several requests for the recipe. It's definitely a keeper.
Brian Bolden
[email protected]This fondue was delicious! I used a blend of cheeses and it melted together perfectly. The dipping options were also great, and I especially enjoyed the roasted potatoes.
Bart Joubert
[email protected]This was my first time making fondue and it turned out great! The instructions were easy to follow and the fondue was cooked to perfection. I served it with a variety of dipping options, including bread cubes, vegetables, and fruit. Everyone loved it
Hikmat Yar
[email protected]I've made this fondue several times now and it's always a crowd-pleaser. It's easy to make and can be tailored to your own taste preferences. I like to add a bit of extra garlic and Parmesan cheese for a more flavorful fondue.
Nthabiseng Tlali
[email protected]This Italian fondue was a hit at our dinner party! The flavors were rich and melted together beautifully, and the dipping options were endless. We especially enjoyed the crispy bread cubes, which were the perfect vessel for scooping up the fondue.