| This recipe is liked by 0 person(s). |
FONDUE
Nb persons: 0
Yield: about 4 cups
Preparation time:
Total time:
Source:
| Perigord Fondue Throwdown With Bobby Flay - Challenger lost Ingredients | |
| 2 cups | white wine |
| 1 clove | garlic, smashed |
| 8 ounces | white American cheese, grated |
| 7 ounces | Parmesan cheese, grated |
| 1 tablespoon | truffle oil |
| Pinch | coarsely ground black pepper |
Serving suggestions: Salad greens and soft, toasted bread or old "chewy" bread.
Directions
Heat the wine and garlic in a 2-quart cast iron pot over medium heat. Add the American cheese and Parmesan cheese. Stir to combine until the cheeses melt completely, about 5 minutes. Stir in the truffle oil and season with pepper.
Serve with salad greens and bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Read more at: http://www.foodnetwork.com/recipes/perigord-fondue-recipe.print.html?oc=linkback
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe