Italiano Fondue Recipes

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ITALIAN FONDUE

Make and share this Italian Fondue recipe from Food.com.

Provided by Ranelle

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7



Italian Fondue image

Steps:

  • Brown the sausage and drain.
  • Stir in the spaghetti sauce.
  • Gradually add cheeses until melted.
  • Mix the wine and cornstarch, then add to the fondue until thickened.
  • Serve with cut Italian bread or Vienna loaf.

1 lb Italian sausage, ground
15 ounces spaghetti sauce
2 cups mozzarella cheese
1 cup cheddar cheese
1 tablespoon cornstarch
1/2 cup red wine
1 loaf Italian bread, cut into bite-size pieces

ITALIAN CHEESE FONDUE

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8



Italian Cheese Fondue image

Steps:

  • Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
  • Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

ITALIAN FONDUE

Provided by Food Network

Number Of Ingredients 10



Italian Fondue image

Steps:

  • Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot.
  • Classically, fondue is served with fresh fruit, nuts, and crusty French bread.
  • For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.

1 garlic clove
1 3/4 cups dry Italian white wine
1/2 pound Fontina cheese, shredded
1/2 pound Taleggio cheese, shredded
3 tablespoons Grappa or flavored Grappa, such as cherry
Heavy cream
1 tablespoon Balsamic vinegar
Nutmeg, to taste
Paprika, to taste
1 tablespoon crushed red pepper flakes

ITALIAN FONDUE

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 8



Italian Fondue image

Steps:

  • Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.

2 tablespoons butter
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
Bread slices, for dipping
Red potatoes, cooked and diced, for dipping

ITALIANO FONDUE

Simple and tasty fondue made from Prego Italian Sauce, red wine and mozzarella cheese. A nice change of pace from the usual cheese fondues. Serve with thick chunks of Italian bread or garlic bread, meatballs, sliced cooked Italian pork sausage, breaded mozzarella sticks and /or whole mushrooms (or anything else you would like to dip in the Italian Sauce).

Provided by Crafty Lady 13

Categories     < 15 Mins

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 3



Italiano Fondue image

Steps:

  • Heat the Italian sauce and wine in a 1-quart saucepan over medium-high heat to a boil, stirring often. cook for 5 minutes or until the alcohol has evaporated.
  • Pour the sauce into a fondue pot or slow cooker. Stir in the cheese. Let stand for 5 minutes for cheese to melt slightly.

Nutrition Facts : Calories 96.8, Fat 5.2, SaturatedFat 2.7, Cholesterol 15.5, Sodium 270.5, Carbohydrate 5.8, Fiber 1, Sugar 3.5, Protein 4.8

1 3/4 cups prego traditional Italian sauce
1/4 cup dry red wine
1 cup shredded mozzarella cheese

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