Time 15m Yield 64 Number Of Ingredients 6 Steps:
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
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.
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.
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.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
In top of a double boiler set over simmering water, melt butter. In a bowl, whisk together the milk and the yolks; stir in the cheese. Whisking constantly, slowly add egg and cheese mixture into butter. Continue whisking until mixture has melted and thickened slightly, 8 to 10 minutes. Transfer fonduta to a warmed bowl and garnish with shaved truffle or truffle oil, if desired. Serve with bread, potatoes or asparagus, for dipping. Alternatively, arrange asparagus on a platter, drizzle with fonduta, and garnish with shaved truffle or truffle oil.
Time 30m Yield 3 cups. Number Of Ingredients 11 Steps:
Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.
More about “italian fondue recipes”
Yield 4 Number Of Ingredients 6 Steps:
- 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!
