Dried porcini mushrooms shine in this fondue made with Fontina, Swiss, and Parmesan cheeses, along with wine. This is an elegant dish that is quite easy to make. Plan ahead to allow 1 hour for the mushrooms to steep and soften.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 cup plus 2 Tablespoons Marsala wine
- 3/4 cup dried wild mushrooms, preferably Italian porcini
- 8 ounces imported Fontina cheese, grated
- 8 ounces Swiss or Emmentaler cheese, grated
- 2 to 3 Tablespoons unbleached all-purpose flour
- 1 clove garlic, halved
- 2 cups dry white wine
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper, to taste
Preparation:
Heat 1 cup Marsala wine just to boiling in a small saucepan and pour over the dried mushrooms in a small bowl. Let stand at least 1 hour.
Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour.
Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan.
Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue.
Serve fondue with assorted breads and sausages for dipping.
Yield: 6 main-course portions or 10 to 12 appetizer portions
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Meanwhile, toss the Fontina and Swiss cheeses lightly with the flour.
Rub a heavy enameled pot or fondue pot with the garlic. Pour in the white wine and heat over medium-low heat until hot. Add the cheese tossed with flour, a handful at a time, stirring constantly and waiting until each addition melts before adding the next. Then stir in the Parmesan.
Drain the mushrooms, squeezing out as much liquid as possible, and chop into fairly fine pieces. Stir the mushrooms, the remaining 2 tablespoons Marsala, and lots of freshly ground black pepper into the fondue.
Serve fondue with assorted breads and sausages for dipping.
Yield: 6 main-course portions or 10 to 12 appetizer portions
Recipe Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
