Italian Fondue (Sandra Lee) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Ingredients:
2 tablespoons butter |
2 tablespoons fresh sage, finely chopped |
2 tablespoons all-purpose flour |
1 1/4 cups dry white wine |
1 (16-ounce) jar alfredo sauce |
1 (8-ounce) package shredded four-cheese italian blend ( provolone, parmesan, romano, and asiago cheeses) |
bread slices, for dipping |
red potatoes, cooked and diced, for dipping |
Directions:
1. Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.
|
|