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Fontina Fondue with Grappa and Chopped Broccoli

Serves: Makes 4 to 6 servings

Ingredients:

  • 1 loaf whole wheat italian or french bread, cut into 1-inch cubes
  • 14 cup extra-virgin olive oil, plus more as needed
  • 1 cup coarsely chopped (14-inch pieces) broccoli florets, (optional)
  • 12 teaspoon coarse salt
  • 1 large clove garlic, halved lengthwise
  • 1 cup pinot grigio or other dry white wine
  • 1 tablespoon grappa or brandy
  • 1 pound fontina Val d'Aosta cheese, rind removed and coarsely shredded (about 8 cups)
  • 3 tablespoons all-purpose flour
  • Pinch of crushed red pepper (optional)
  • Procedures:

    1. Preheat the oven to 350°F. Place the bread cubes in a large bowl and drizzle with the oil. Use tongs or your hands to toss the bread, coating it with the oil and adding a little more oil if the cubes aren't evenly coated. Spread the bread on a large rimmed sheet pan and bake for 20 minutes, or until very lightly toasted. remove from the oven and let cool.


    2. heat to a boil a 2- or 3-quart saucepan half filled with water. Add the broccoli and salt and boil for 3 minutes, or until tender. Drain in a strainer and rinse with cold water. Set aside.


    3. Rub the inside of a flameproof ceramic fondue pot with the cut sides of the garlic. Discard the garlic, or reserve for another use. Add the wine to the fondue pot and bring to a simmer over medium heat. (Check the manufacturer's instructions to see if a heat diffuser is necessary.) Add the grappa.


    4. In a large bowl, combine the cheese and flour and toss to combine. Gradually add the cheese, a handful at a time, to the simmering wine, stirring vigorously with a slotted metal or wooden spoon after each addition until melted before adding more cheese. Fold the broccoli and red pepper into the melted cheese until blended.


    5. Put the bread cubes on a platter or in a basket and place on the table. Place the tabletop heater in the center of the table and place the fondue pot on top. Provide each diner with a fondue fork for spearing the bread cubes and dipping into the communal pot.

    by Sur La Table & Andrews McMeel Publishing

 
 
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