Porcini Fondue With Ham And Ciabatta

Recipe Ingredients

1 cup	237ml	Hot water
1 oz	28g	Dried porcini mushrooms
1		Garlic clove - minced
1 tablespoon	15ml	Sauvignon Blanc or other dry white wine - plus
1 1/4 cups	296ml	Sauvignon Blanc or other dry white wine
2 teaspoons	10ml	Cornstarch
8 oz	227g	Coarsely-grated Gruyère cheese - - (abt 2 packed cups)
8 oz	227g	Coarsely-grated Emmenthal cheese - - (abt 2 packed cups)
1		Loaf ciabatta - (16 oz) - cut 1" cubes
		= (or other rustic bread)
2 lbs	908g / 32oz	Ham in 1/4"-thk slices - cut 1" pieces

Recipe Instructions

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. Transfer soaking liquid to large skillet, leaving 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.

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. 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 pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

This recipe yields 6 servings.

Source:
Bon Appetit, December 2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.