Quick Easy Italian Five Cheese Fondue Food

FIVE-CHEESE FONDUTA

Steps:

• Preheat oven to 450°. Brush an 8-in. cast iron or other ovenproof skillet with 1 tablespoon butter; set aside. In a large bowl, beat cream cheese, mozzarella, fontina, cheddar and Parmesan cheeses, garlic, rosemary, thyme, pepper and remaining 2 tablespoons butter until combined. Spread into prepared skillet. Bake until bubbly and golden brown, 15-20 minutes. Serve with baguette slices, pita chips or vegetables.

ITALIAN FONDUE

Steps:

• Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot.
• Classically, fondue is served with fresh fruit, nuts, and crusty French bread.
• For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.

ITALIAN CHEESE FONDUE

Steps:

• 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 tablespoons 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.

QUICK & EASY ITALIAN FIVE CHEESE FONDUE

Steps:

• Bring wine to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to wine, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot.

BASIC FONDUE

Steps:

• In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

ITALIANO FONDUE

Steps:

• Heat the Italian sauce and wine in a 1-quart saucepan over medium-high heat to a boil, stirring often. cook for 5 minutes or until the alcohol has evaporated.
• Pour the sauce into a fondue pot or slow cooker. Stir in the cheese. Let stand for 5 minutes for cheese to melt slightly.

CHEESE FONDUE

Steps:

• Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

ITALIAN FONDUE

Steps:

• Brown the sausage and drain.
• Stir in the spaghetti sauce.
• Gradually add cheeses until melted.
• Mix the wine and cornstarch, then add to the fondue until thickened.
• Serve with cut Italian bread or Vienna loaf.

QUICK EASY CHEESE FONDUE FOR 2 OR FOR KIDS

Steps:

• In fondue pot, saucepan or chafing dish, heat soup and cheese over medium heat, stirring occasionally, until cheese is melted. Stir in onion, garlic powder and red pepper sauce. Serve with three or more of the dippers, cut into bite-size pieces if necessary. If fondue becomes too thick, stir in small amount of white wine or beer. Dip with wooden skewers.

ITALIAN FIVE CHEESE FONDUE

Steps:

• Bring broth to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to broth, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

ITALIAN CHEESE FONDUE

Steps:

• Pour 1 cup of boiling water over sun-dried tomatoes in a small bowl, and leave to soften for 10 minutes.
• Remove tomatoes from water and chop into small pieces.
• Rub inside of fondue pot with cut side of garlic.
• Heat wine in pot until it begins to boil.
• Toss cheese with flour.
• Add cheese slowly to pot, stirring the constantly.
• Add tomatoes and basil leaves to mixture and stir until smooth.
• Serve with dippers.