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Mediterranean Holiday Fondue

Mediterranean Holiday Fondue 2.500

Julia Ewan

Aug 15, 2007

It's not as crazy as it sounds, gathering 'round a small melting pot this time of year. Set it up on the deck or balcony, conjure evening breezes and have a sociable meal. The combination of wine, cheese and fresh herbs suits just about any vegetable medley that might come off the grill: chunks of zucchini or rustic bread, red bell pepper strips or roasted Yukon Gold potatoes, and, of course, juicy cherry tomatoes (all the vegetables lightly coated with olive oil to start). The fondue mixture can cook while the accompaniments are over the flame or under the broiler.

Serve with a glass of Chianti, a dry Italian rose or zinfandel.


Servings: 2.5 cups
Ingredients
  • 3 medium cloves garlic, minced
  • 1 cup pinot grigio
  • 1 pound freshly grated young pecorino cheese
  • 6 leaves basil

Directions

Combine the garlic and wine in a heavy-bottomed medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and add the cheese a half-cup at a time, stirring, until melted. Either tear the basil leaves into fine shreds or place the leaves in a stack, roll them up into a tight cylinder and cut into very thin slices, or chiffonade. Add 2 tablespoons of the basil strips to the fondue and mix well; transfer to a warmed fondue pot. Serve immediately, with accompaniments for dipping.

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Recipe Source

Adapted from the upcoming "Fondue," by Lenny Rice and Brigid Callinan (Ten Speed Press, September 2007).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per 1/4-cup serving (fondue only): 56


% Daily Values*

Total Fat: 2g 3%

Saturated Fat: 1g 5%

Cholesterol: 7mg 2%

Sodium: 122mg 5%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: n/a

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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