Parmigiano-Reggiano Classic
To enhance the Italian flavors, use plum tomatoes when preparing the Bruschetta Fondue Cubes with Vegetables.
INGREDIENTS | SERVES 4–6
- 1 fresh truffle
- 1 garlic clove
- 4 ounces Parmigiano-Reggiano cheese
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 6 ounces Gorgonzola cheese
- 2 tablespoons cooked ham, chopped
- 1 tablespoon flour
- 1 tablespoon dried oregano
- Bruschetta Fondue Cubes with Vegetables
- 4 ounces Asiago cheese
Pat the truffle dry with a damp cloth and slice thinly. Remove the rinds from the Parmigiano-Reggiano and Gorgonzola cheeses and finely dice. Mix the flour with the oregano. Toss the two cheeses with the seasoned flour. Crumble the Asiago cheese into the mixture.
Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the saucepan and warm on medium-low heat. Don't allow the wine to boil.
When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the fondue mixture to boil.
When the cheese is melted, turn up the heat until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Just before serving, sprinkle with the chopped ham and sliced truffle. Serve with the bruschetta cubes for dipping.
