Cheese Fondue with Scampi and Bread
Cheese fondue with scampi and bread is a recipe featuring fresh ingredients from the cheese category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g Asiago cheese
- 200 g Provolone cheese
- 100 g grated Parmesan
- 200 ml milk
- 4 heads of salad lettuce
- 8 slices white bread
- 1 Tbsp soft butter
- 1 tbsp flour
- 80 ml white wine
- 3 egg yolks
- 1 egg
- 400 g cooked and peeled scampi tail
Instructions
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1.
Cut Asiago and Provolone into small cubes, pour over milk, stir in Parmesan, and refrigerate overnight.
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2.
Clean, wash, and dry the lettuce. Cut larger leaves into bite‑sized pieces. Toast the white bread, remove crusts, and cut diagonally into quarters. Mix butter with flour to form a paste.
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3.
Bring wine to a boil, whisk in the butter‑flour mixture, then simmer while stirring until it thickens. Gently fold in the cheese blend over low heat until smooth.
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4.
Add egg yolks and whole egg, whisk over a double boiler until a hot frothy cream forms. Transfer to a fondue pot and keep on a low‑heat burner. Skewer scampi, lettuce, and toast one at a time and dip into the fondue.
