Recipe

Porcini Fondue With Ham And Ciabatta Recipe

Add Step-by-Step Photos	Vino4dino / All my dishes 4 months, 2 weeks ago What ever happened to the "Fondue Craze", anyway? This is a supurb blend of two delicious Swiss cheeses and white wine. It is so easy to make and and to serve and people just love it. I used freshly ground smoked black peppercorns in mine. Prep:30m Cook:30m Servings:6	Vino4dino
	fun and easy

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neena51

Ingredients

1 cup hot water

1 ounce dried porcini mushrooms

1 garlic clove, minced

1 tablespoon plus 1 1/4 cups Sauvignon Blanc or other dry white wine

2 teaspoons cornstarch

8 ounces coarsely grated Gruyère cheese (about 2 packed cups)

8 ounces coarsely grated Emmenthal cheese (about 2 packed cups)

1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes

2 pounds 1/4-inch-thick smithfeild, Country or Heavenly ham slices, cut into 1-inch 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.

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