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Italian Cheese Fondue
Serves 6 - 8
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Ingredients:
| 1/2 lb Italian fontina, grated |
| 1/2 lb Swiss Gruyere or provolone, grated |
| 2 tablespoon cornstarch |
| 1 cup Pinot Grigio |
| 1 cup chicken broth |
| 1 clove garlic, minced |
| 1 cup chopped pancetta |
| 1 tablespoon Grappa, (optional) |
| 1 tablespoon olive oil |
Directions:
- In small skillet on med-high heat add olive oil with pancetta; cook until crispy, remove and set aside.
- In large bowl combine both cheeses with cornstarch and set aside.
- In saucepan combine wine, broth and garlic. Bring to boil, then turn down to simmer. Working in small batches, add a little cheese mixture at a time, making sure to melt each addition until completely smooth. Then add the crispy pancetta & grappa if you like.
- Serve with large pieces of green & red bell pepper & a toasted baguette.
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