Perigord Fondue

Recipe courtesy of David Bacharach

Show: Throwdown with Bobby Flay

Episode: Fondue

Perigord Fondue

Name: Perigord Fondue
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: about 4 cups
Ingredients: 2 cups white wine; 1 clove garlic, smashed; 8 ounces white American cheese, grated; 7 ounces Parmesan cheese, grated; 1 tablespoon truffle oil; Pinch coarsely ground black pepper; Serving suggestions: Salad greens and soft, toasted bread or old "chewy" bread.

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: about 4 cups

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: about 4 cups

Ingredients

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2 cups white wine

1 clove garlic, smashed

8 ounces white American cheese, grated

7 ounces Parmesan cheese, grated

1 tablespoon truffle oil

Pinch coarsely ground black pepper

Serving suggestions: Salad greens and soft, toasted bread or old "chewy" bread.

Directions

Heat the wine and garlic in a 2-quart cast iron pot over medium heat. Add the American cheese and Parmesan cheese. Stir to combine until the cheeses melt completely, about 5 minutes. Stir in the truffle oil and season with pepper.
Serve with salad greens and bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Show: Throwdown with Bobby Flay

Episode: Fondue

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Perigord Fondue

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