Italian Cheese Fondue
- 8 oz. Fontina cheese, grated
- 8 oz. Gruyere cheese, grated
- 5 t. cornstarch
- 6 oz. pancetta, chopped
- 2 c. dry white wine, pinot grigio
- Freshly ground black pepper
- 2 T. chopped chives
Toss fontina, gruyere, and cornstarch in medium bowl to coat. Sauté 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 cut into bite sized pieces, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping. Also good- black rye, fresh pears, granny smith apples, steak bites.