What could be better than cheese and bread for a pregnant stomach?  Some days, not much.  I’ve been avoiding meat so regularly (unless it’s on a taco or burrito and then I eat it right up!) that there is literally not a single protein left in my freezer.  This is unheard of for the girl who buys 8 lbs. of chicken breasts every time they are on sale!

 

 

What makes this Italian is the use of fontina cheese in place of the more traditional French emmentaler cheese.  Ultimately, I didn’t find the end result to be too distinct, probably because gruyere cheese has such a strong flavor.  But ultimately, ultimately I found it quite delicious regardless of its Italian or French origins!  I appreciated the suggested dippers but included grapes and pears because I find those just divine with a good cheese.

 

 

Italian Cheese Fondue

Originally from foodnetwork.com, Giada de Laurentiis

Cook Time: 20 min.    Yield: 6 servings (as an appetizer or first course)

 

8 ounces grated Fontina

8 ounces grated Gruyere

5 teaspoons cornstarch

6 ounces thinly sliced pancetta, chopped (I had to skip this)

2 cups dry white wine (such as Pinot Grigio)

Freshly ground black pepper

2 tablespoons chopped chives

Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

 

Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.

 

Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

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