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Fondue Italienne


1 garlic clove, halved
10 fluid ounces milk
8 ounces Mozzarella cheese, grated
8 ounces Dolcelatte cheese, grated
2 ounces Parmesan cheese, grated
2 teaspoons cornflour
3 tablespoons dry white wine
salami, bread sticks, to serve

Serving Size : 4

Rub inside of fondue pot with garlic. Add milk and heat until bubbling. Stir in cheeses, continue to heat until melted, stirring frequently. Blend cornflour with wine, stir into cheese mixture and cook for 2-3 minutes until thick and creamy. Serve with salami and bread sticks.

NOTE:
Dolcelatte cheese is also called Gorgonzola dolce. It can be difficult to find but is sometimes available in specialty cheese shops You could consider using cambazola which is gorgonzola and camembert together.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.