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