Porcini Fondue With Ham And Ciabatta

Porcini Fondue With Ham And Ciabatta
Porcini Fondue With Ham And Ciabatta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    cup hot water

  • 1

    ounce dried porcini mushrooms

  • 1

    garlic clove minced

  • 1

    tablespoon Sauvignon Blanc or other dry white wine plus

  • 1 1/4

    cups Sauvignon Blanc or other dry white wine

  • 2

    teaspoons cornstarch

  • 8

    ounces coarsely-grated Gruyère cheese - (abt 2 packed cups)

  • 8

    ounces coarsely-grated Emmenthal cheese - (abt 2 packed cups)

  • 1

    1 pound loaf ciabatta - (16 oz) cut 1" cubes (or other rustic bread)

  • 2

    pounds ham in 1/4"-thk slices cut 1" pieces

Directions

Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper. Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper. Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping. This recipe yields 6 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: