Mozzarella Fondue Recipe
I was recently on the receiving end of a staggering bounty of Italian cheese from a client (the ever-generous Sam’s Club). Oh baby. You don’t know how much 25 pounds of cheese is until you start trying to get anything else into your refrigerator besides the cheese!
So, cheese-centric recipes have become a theme chez moi. I’ve been preparing fontina fritters, four cheese lasagna, asiago omelets, and recently this eye-opener—Mozzarella Fondue.
Everybody loves fondue, but I’d never tried it with mozzarella. Wow! The mellow, nutty combination of mozzarella, mushrooms, and Fontina is one of the best fondues I’ve ever tasted. Serve it the next time you entertain, with salami (the Finocchiona from Salumi, if you’re lucky), fennel wedges, Italian bread, and cauliflower or broccoli florets.
Makes 5 cups (10 to 12 hors d’oeuvres servings)
- 1 tablespoon cornstarch
- 2 tablespoons Marsala or dry sherry
- 1 1/2 cups dry white wine, like Chablis or Sauvignon Blanc
- 2 cloves garlic, smashed
- 1 tablespoon fresh lemon juice
- 12 ounces coarsely grated or chopped mozzarella (don’t use pre-grated)
- 6 ounces coarsely grated Fontina
- 4 ounces cream cheese
- 1/3 cup minced button mushrooms sautéed in butter (morel or porcini mushrooms would make a great substitue in the spring or fall)
- 1/4 teaspoon grated nutmeg
- 14 teaspoon freshly ground black pepper
- Dissolve the cornstarch in the Marsala.
- Rub the garlic around the inside of a heavy saucepan over medium heat. Add the wine and lemon juice to the garlic and bring to a gentle simmer.
- Add the grated cheeses, one handful at a time, stirring constantly with a whisk to melt and blend. If the cheese and liquid do not blend, raise the heat slightly. You don’t want the mixture to boil, but it will not become smooth if it is too cool.
- When the cheese is completely blended into the liquid, add the cornstarch mixture and the mushrooms and whisk to blend. Let simmer several minutes to thicken. If the fondue is too thick, stir in some additional wine. Season to taste with nutmeg and black pepper.
- Transfer the mixture to a fondue pot or chaffer and serve with bread cubes, salami cubes, fennel wedges, and broccoli or cauliflower florets.