Italian Cheese Fondue
Show: Everyday Italian
Episode: Comforting One Pot Meals
Rate This RecipeRead users' reviews (46)
- Recipe categories: Meat, Cheese, Gruyere, Vegetables, Broccoli,
- recipe
- ratings & reviews(46)
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Average Rating:
Total Reviews: 46
Showing 21-30 of 46
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By Renoss
Doylestown, PA
on December 30, 2008
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Every time I make this my family and guests fight over who gets to "lick" the pot. We especially like it with the fennel and apples.
By receptorqueen_2...
New Albany, OH
on December 26, 2008
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Awesome flavor, even without the pancetta added. Added a bit of cayenne to kick it up. Leftover fondue nuked well the next day and flavors were intensified.
By kkruglenko_8683282
austin, TN
on April 14, 2008
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Amazing cheese blend. Dip green apples, bread, cornichon, shrimp, brocolli, asparagus. so yummy!
By terrr
central coast, CA
on February 07, 2008
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I chose this recipe for my contribution to a 'pot-luck' fondue party. It was the hit! The Fontina adds just enough of a different taste that sets it apart from your general cheese fondue recipes. After reading the reviews, I did let the wine reduce a bit and it came out perfect - not runny at all
By ironica1_7971693
Forest Hills, NY
on January 27, 2008
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I felt that the wine was a little overpowering. I used turkey bacon instead of pancetta. It was just so so.
By ccworks
Chandler, AZ
on January 27, 2008
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The cornstarch is the secret to keeping the cheese from separating which had been a problem for us in the past. We had cubed apples and pears with this recipe which was a great pairing.
By rosa.leal_4506706
naples, FL
on January 25, 2008
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excellent
By srdalbesio_6068321
Nashville, TN
on January 01, 2008
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The fondue was far too salty with all of that pancetta. I would instead buy it as a garnish like the chives and maybe add something sweet to the fondue, like dates, and a drizzle of truffle oil, if you have it. I think the saltiness of the pancetta really overwhelmed the flavors of the cheeses and wine. Also, a pretty expensive ingredient for it not to be as good as i expected. i will make it again with some changes.
By mistie_9051172
Katy, TX
on December 31, 2007
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The taste was awesome and very easy to fix. My kids loved it.
By BellePeppa
St. Albert
on September 11, 2007
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This was amazing! I reduced the wine by half and only had 4 ounces of pancetta on hand and it was fabulous. I will be making this again for sure. I also wrapped some asparagus in thin cut spicy genoa - very yummy.