PORCINI SWISS FONDUE
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?
Provided by BakinBaby
Categories Cheese
Time 30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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Christine Funk
[email protected]I was really disappointed with this recipe. The fondue was too thick and the flavor was bland. I think I'll stick to my old fondue recipe.
lhyn ocampo
[email protected]This fondue was delicious! The porcini mushrooms gave it a really unique and earthy flavor. I served it with a variety of dippers, including bread, vegetables, and fruit, and everyone loved it.
Semakaleng Pule
[email protected]I've been making this fondue for years and it's always a hit. The porcini mushrooms add a really nice touch and the cheese is always melted perfectly. I highly recommend this recipe.
Charindu Dulanja
[email protected]This fondue is amazing! The porcini mushrooms add a really unique flavor and the cheese is melted to perfection. I love serving it with a variety of dippers, like bread, vegetables, and fruit.
Kayleigh Butler
[email protected]I was really disappointed with this recipe. The fondue was too thick and the flavor was bland. I think I'll stick to my old fondue recipe.
Firas Qaburtai
[email protected]This fondue was easy to make and turned out great! The cheese was melted perfectly and the porcini mushrooms added a lovely flavor. I served it with a variety of dippers and everyone loved it.
Grace Opoku
[email protected]I've been making this fondue for years and it's always a hit. The porcini mushrooms add a really nice touch and the cheese is always melted perfectly. I highly recommend this recipe.
Amaar Ahmed
[email protected]This fondue is amazing! The porcini mushrooms add a really unique flavor and the cheese is melted to perfection. I love serving it with a variety of dippers, like bread, vegetables, and fruit.
Rao Rabi
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The fondue was too thick and the flavor was bland. I think I'll stick to my old fondue recipe.
Peightyn Burchfield
[email protected]This fondue was delicious! The porcini mushrooms gave it a really unique and earthy flavor. I served it with a variety of dippers, including bread, vegetables, and fruit, and everyone loved it.
Inam Bacha
[email protected]I've never made fondue before, but this recipe was easy to follow and turned out great! The fondue was creamy and flavorful, and the porcini mushrooms added a nice depth of flavor. I will definitely be making this again.
Usman Karim
[email protected]This fondue was a hit at our dinner party! The porcini mushrooms added a lovely umami flavor and the Gruyère and Emmental cheeses melted together perfectly. We served it with a variety of dippers, including bread, vegetables, and fruit, and everyone