Shelly's Recipe

ITALIAN CHEESE FONDUE

Category: Dips - Hot

8 oz grated Fontina
8 oz grated Gruyere
5 tsp cornstarch
6 oz thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tbsp chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.

Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil.

Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute.

Stir in all but 2 tbsp of the pancetta. Season the fondue with pepper, to taste. Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables. Serves 6