Italian Fondue
Ingredients
- 12 oz Provolone cheese
- 4 oz button mushrooms
- 1 3/4 lb white bread
- 12 oz Gorgonzola cheese
- 8 floz milk
- 4 eggs
- 4 oz butter
- 1/2 teaspoon white pepper
- 1/4 pint Asti Spumante or Italian white wine
Instructions
- Coarsely grate the Provolone cheese. Wipe and thinly slice the mushrooms. Dice the bread. Melt the Provolone in an earthenware fondue pot over a very low heat. Cut up and add the Gorgonzola.
- Beat the milk with the eggs and gradually stir into the warm cheese mixture. Do not allow the fondue to become too hot, as at over 60°c (140°f) the eggs will curdle. Flake the butter and stir a little at a time into the fondue with the pepper, mushrooms and wine.
- Place the fondue on the dining table over a spirit lamp. Spear the bread on fondue forks and stir in the cheese until well covered.
Calories: 729 kcal
Carbohydrates: 53 g
Protein: 33 g
Fat: 41g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 177 mg
Sodium: 1600 mg
Potassium: 410 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 1221 IU
Vitamin C: 1 mg
Calcium: 855 mg
Iron: 4 mg