Prep 15 mins
Cook 15 mins
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
- 1 cup marsala wine (plus 2 Tablespoons)
- 3⁄4 cup dried porcini mushrooms
- 8 ounces Fontina cheese (granted-Vacheri cheese can be substituted)
- 8 ounces emmenthaler cheese (or any other swiss cheese available)
- 2 -3 tablespoons flour
- 1 garlic clove (halved)
- 2 cups white wine (dry)
- 1⁄2 cup pecorino romano cheese (grated-Parmesan can be used instead)
- fresh black pepper
- Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- meanwhile toss fontina and swiss lightly with flour.
- rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- Serve fondue with asorted breads and sausages for dipping.
We made this fondue yesterday as an appetizer for Father's Day. We like marsala, but thought it was a little too pronounced in this recipe. We followed directions as posted and served with slices of bread and little turkey sausages for dipping. Made for ZWT7