Italian Cheese Fondue

By norsegal8

Ingredients

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounced thinly sliced Pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• black pepper
• 2 Tbsp. chopped chives
• Bite-sized pieces of Focaccia, slice salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears for dipping

Details

Servings 6

Preparation

Step 1

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 one 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 one minute. Stir in all but 2 Tbsp. of the pancetta. Season with pepper to taste.

Transfer the cheese to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or canned heat burner. Serve with focaccia and vegetables.