Recipe courtesy of David Bacharach
Perigord Fondue
Getting reviews...
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 35 mg
- Sodium
- 656 mg
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: about 4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 275
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 35 mg
- Sodium
- 656 mg
Ingredients
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.
