Porcini Fondue With Ham and Ciabatta |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A great party fondue that adds porcini mushrooms plus ham for dipping. Ingredients:
1 cup hot water |
1 ounce dried porcini mushrooms |
1 garlic clove, minced |
1 tablespoon dry white wine |
1 1/4 cups dry white wine |
2 teaspoons cornstarch |
8 ounces coarsely grated gruyere cheese |
8 ounces coarsely grated emmenthaler cheese |
ciabatta, cut in 1-inch cubes |
1 lb smoked ham, cut into 1-inch pieces |
Directions:
1. Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop.
2. Transfer soaking liquid to large skillet, leavinf sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
3. Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl.
4. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with salt and pepper.
5. Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.
|
|