Basilic Cheese Fondue (Fonduta Piemontese)
Basilic cheese fondue is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g zucchini (2 zucchinis)
- 2 tsp oil
- 300 g cherry tomatoes
- 400 g Italian white bread
- 100 g grissini
- 2 bunches basil
- 300 g fontina cheese
- 300 g provolone cheese
- 1 Garlic clove
- 300 ml dry white wine
- 2 tsp starch
- 2 tbsp grappa
- Pepper (freshly ground)
Instructions
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1.
Wash, trim and slice the zucchini into about 1 cm thick rounds. In hot oil, fry each side for about 1 minute in a pan. Wash and pat dry the tomatoes. Dice the bread into bite-sized cubes. Arrange the zucchini slices with the tomatoes, bread, and grissini on a platter.
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2.
Wash and dry the basil; strip the leaves into fine ribbons or chop finely. Drain the cheese and dice it very small.
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3.
Peel the garlic and rub the caquelon (fondue pot) with it. Pour in the wine and heat over the stove. Gradually add the cheese, stirring constantly over low heat until melted.
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4.
Whisk starch with grappa, pour into the cheese mixture and bring to a boil. Stir in basil, season the fondue with pepper. Keep hot on a rechaud and serve separately with the remaining ingredients for dipping.
