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Italian Fondue
Recipe courtesy "Sandra Lee Semi-Homemade Cooking," Miramax Books, 2002

Ingredients
2 tablespoons butter
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan,
Romano, and Asiago cheeses)
Bread slices, for dipping
Red potatoes, cooked and diced, for dipping

Instructions

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Melt butter in a heavy large saucepan over medium
heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in
flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in
Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is
smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with
bread and potatoes.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved