Porcini Fondue with Ham and Ciabatta
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Recipe Summary : Difficulty : Easy Active time : 30 min chilling time Cook time : 35 min Yield : 6 servings |
Ingredients :
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How to cook : |
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| 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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Wine suggestion: |
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| a White wine : a AOC Graves (Bordeaux) - Chateau d’Arricaud - 2003 - Semillion / Sauvignon Blanc / Muscadelle - This estate is located in the heart of the Graves Region and used to belong to the top of the parliament of Bordeaux in 1783. The Graves Region is synonym with top quality Bordeaux white wines. This vintage is fruity and firm with aromas of acacia tree and a hint of citrus. Dry with nicely balanced acidity. The balance between the acidity of Sauvignon Blanc and the fullness of Semillion makes it quite a polyvalent wine. However, it is best served on poultry, veal or fish in white sauce. It also pairs well with hard cheese, grilled vegetables, and of course, with this porcini and cheese fondue.
Bon appétit Brice (recipe by epicurious.com - photo by Leo Gong) |
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