Porcini Swiss Fondue
Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?
Ingredients
10 serv.- marsala wine↗1 cup
plus 2 Tablespoons
- dried porcini mushrooms↗3⁄4 cup
- Fontina cheese↗8 ounces
granted-Vacheri cheese can be substituted
- emmenthaler cheese↗8 ounces
or any other swiss cheese available
- flour↗2 -3 tablespoons
- garlic clove↗1
halved
- white wine (dry)↗2 cups
- pecorino romano cheese↗1⁄2 cup
grated-Parmesan can be used instead
- fresh black pepper↗
Step-by-step instructions
- 1
Heat marsala wine just to boiling pour over dried mushrooms in a small bowl, let set at least 1 hours.
- 2
meanwhile toss fontina and swiss lightly with flour.
- 3
rub a heavy enameled pot or fondue pot with garlic, pour in the white wine, heat over medium low heat until hot, add cheese tossed with flour, a hanful at a time, stirring constantly and waiting until each addition melts; then stir in pecorino.
- 4
Drain the mushrooms, squeeze out as much liquid as possible, chop into fine pieces, stir into cheeze mixture along with 2 T. marsala, season with LOTS of fresh ground black pepper.
- 5
Serve fondue with asorted breads and sausages for dipping.
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