This recipe is from Bel Gioioso.
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Mascarpone-Fontina Fondue Sauce
Ingredients:
3/4 cup dry white wine
2 tsp. minced garlic
4 oz. BelGioioso Mascarpone
1 cup half & half cream
8 oz. BelGioioso Fontina, shredded
3/4 tsp. salt
1/4 tsp. white pepper
Method:
In a saucepan, bring wine to a boil and add minced garlic.
Boil mixture until reduced to 3 tablespoons.
Turn down the heat and add BelGioioso Mascarpone and stir until melted.
Add half & half cream and heat until almost boiling.
Remove pan from heat and add shredded Fontina slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended. If needed, return pan to low heat to melt the cheese.
Remove from heat and season with salt and white pepper.
Stir well before using. If made ahead, refrigerate fondue in covered storage container.
Toss this sauce with your favorite pasta and sautéed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entrée.
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
