Directions:
- Purée first 5 ingredients in blender until smooth.
- Transfer salsa verde to small bowl.
- Season to taste with salt and pepper.
- Cover tightly and let stand at room temperature.
- (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyère with cornstarch in large bowl.
- Bring wine to simmer in heavy medium saucepan over medium heat.
- Add cheese to wine in 3 batches, whisking after each addition until cheese melts before adding more.
- Continue stirring until mixture is smooth and just begins to simmer (do not boil).
- Stir in half of salsa verde.
- Season with salt and pepper.
- Transfer fondue to fondue pot.
- Spoon remaining salsa verde atop fondue.
- Swirl knife through fondue and salsa verde, creating marbled design.
- Set pot over candle or canned heat burner.
- Serve with focaccia, vegetables and shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.01 Kcal (2278 kJ) | ||
| Calories from fat | 327.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.41g | 56% | |
|---|---|---|---|
| Cholesterol | 124.71mg | 42% | |
| Sodium | 414mg | 17% | |
| Potassium | 153.02mg | 3% | |
| Total Carbs | 6.01g | 2% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 34.22g | 68% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 1157.4mg | 116% | |
| Amount Per 100 g | |||
| Calories | 286.05 Kcal (1198 kJ) | ||
| Calories from fat | 172.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.15g | 56% | |
|---|---|---|---|
| Cholesterol | 65.58mg | 42% | |
| Sodium | 217.69mg | 17% | |
| Potassium | 80.46mg | 3% | |
| Total Carbs | 3.16g | 2% | |
| Sugars | 0.34g | 3% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 17.99g | 68% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 608.6mg | 116% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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