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Fondue with an Italian Twist

by Michele Pesula Kuegler | August 13th, 2008 | Appetizers, Recipes
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If you read this blog frequently, you will know that Monday evenings are crazy in our house. This past Monday was even busier than usual, as our younger daughter had a doctor’s appointment at 5:30 about an hour from home. Therefore, not only were the adults going to have a late dinner, but so were the kids.

Although the kids suggested doing take-out, I thought I would make a quick dinner at home. With vacations and special events, there had been enough fast food already. As a trade, I offered to make homemade waffles, which was accepted as an excellent alternative by all four. So, after the whirlwind of making and serving waffles, coordinating showers, and reading bedtime books, we were ready for dinner for the adults.

Obviously, I didn’t want to make a late dinner that would require a lot of work, but I wanted something with a quiet, romantic twist. I have made fondue many times, but I wanted to try something different, as we had a block of aged provolone cheese in our refrigerator. Adding some fresh mozzarella for gooey-ness and basil for Italian flavoring, it seeemed that this recipe should be a hit.

My next decision was what to serve as dippers for the fondue. My favorite item to dip in any fondue is good sourdough bread. I decided also to use green apple pieces, broccoli florets, and pear chunks. All of these items were delicious, except for the pear. Although I enjoy pear, it’s flavor was too delicate to compliment the fondue.

Served with a glass of Riesling, this made a delicious, late night dinner.

Fondue with an Italian Twist


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Ingredients
  1. 1 garlic clove
  2. 3/4 cup Riesling (or Sauvignon Blanc)
  3. 1-1/2 Tb. flour
  4. 3/4 fresh mozzarella, diced
  5. 1-1/2 cup provolone, shredded
  6. 1/2 tsp. dried basil
  7. 1 loaf sourdough bread, cubed
  8. 2 green apples, diced
  9. 1/2 lb. broccoli florets, blanched
Instructions
  1. Cut garlic clove in half, and rub cut sides on inside of fondue pot.
  2. Add Riesling to pot, and place on burner.
  3. While wine is heating, toss mozzarella and provolone with the flour.
  4. When wine begins to boil, add cheese mixture in small amounts, stirring constantly.
  5. When cheeses have melted, add basil, and stir well.
  6. Reduce heat, and begin dipping bread, apples, and broccoli!
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1 Comments
  1. […] – If you want to try something new, maybe try Fondue With an Italian Twist, Cheddar-Chenin Blanc Fondue or Sam’s Chocolate Fondue from our sister site […]

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