Home > Learning Center > Sun Dried Tomatoe Pizza Fondue

Sun Dried Tomatoe Pizza Fondue

2 Tbs. extra-virgin olive oil
1 medium onion, chopped
1/2 cup finely chopped sun-dried tomatoes
(not packed in oil) or sun-dried tomato salad bits
1 garlic clove, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. crushed hot red pepper flakes
1 cup dry white wine
1/2 ounces mozzarella cheese, shredded (about 3 cups)
4 ounces sharp Provolone cheese, shredded (about 112 cups)
2 ounces freshly grated Parmigiano-Reggiano cheese (12 cup)
1 Tb. cornstarch

For dipping:

Crusty French or Italian bread, cut into bite-size cubes with crust Focaccia, cut into cubes
Salami cubes Pepperoni wedges
Baby artichoke hearts Raw red bell pepper slices
Raw zucchini wedges

In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring often, until translucent, about 4 minutes.

Add the sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes. Stir until the garlic is fragrant, about 1 minute. Add the wine and bring to a simmer. In a medium bowl, toss the cheeses with the cornstarch.

Stir in the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another. Let the fondue come to a bare simmer, but do not boil.

Transfer cheese to a fondue pot and keep warm over a fondue burner. Serve immediately with the dipping ingredients of your choice. Makes 6-8 servings.

1 tsp. instant espresso powder (available at Italian food stores and supermarkets; or substitute 112 tsps. instant coffee powder)

1 Tb. boiling water
17 ounces mascarpone cheese
1/4 cup confectioners' sugar
2 Tbs. sweet (not dry) Marsala wine
2 tsps. cornstarch
3 large egg yolks, at room temperature
Finely chopped bittersweet chocolate, for serving

For dipping

Crisp Italian ladyfingers
Large whole strawberries with stems attached
Peaches cut in wedges

In a small bowl, dissolve espresso powder in boiling water. In the top part of a double boiler over simmering water, combine the espresso liquid, mascarpone, confectioners' sugar, Marsala and cornstarch, mashing with a rubber spatula until the mascar- pone has melted and the mixture is smooth.

In a medium bowl, whisk the egg yolks to combine. Gradually whisk in about 12 cup of the warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture. Whisking constantly, cook until the fondue is hot and thickened (an instant-read thermometer will read 180 degrees), about 2 minutes.

Transfer to a ceramic fondue pot or chafing dish and keep warm over a burner. Place the chopped chocolate in small, individual bowls. Serve immediately, with the dipping ingredients of your choice, allowing guests to dip their fondue-covered food into the chocolate before eating. Makes 4-6 servings.

 

Fondue Pot Sets | Rouille | Learning Center | Site Map | Links | Contact | Home

Copyright © 2007