Recipe information
Yield
4 servings
Ingredients
1/3 pound, about 6 ounces Gruyère cheese, shredded
1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded
1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)
1 rounded tablespoon flour
1 cup dry white wine
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1/2 roasted red bell pepper, finely diced (about 3 tablespoons)
Serve with. . .
Chunks of cooked Italian sweet and hot sausages
Cubed salami
Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
Giardiniera Italian hot pickled vegetables, drained
Preparation
In a bowl combine the cheeses with the flour. Add the wine to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper. Transfer the fondue to a fondue pot and serve.
