Food Network: Italian Cheese Fondue

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Italian Cheese Fondue
Recipe courtesy Giada De Laurentiis

Ingredients
8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
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

Instructions
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.