Bon Appetit/December 2004

Porcini Fondue with Ham and Ciabatta
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup hot water 1 ounce dried porcini mushrooms 1 garlic clove, minced
1 tablespoon plus 1-1/4 cups Sauviagnon Blanc or other dry white wine 2 teaspoons cornstarch 8 ounces coarsely grated Gruyere cheese (about 2 packed cups)
1 1-pound loaf ciabatta or other rustic bread, cut into 1-inch cubes 2 pounds 1/4-inch-thick ham slices, cut into 1-inch pieces



1 Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. Transfer soaking liquid to large skillet, leaving sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper.
2 Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornstarch in small bowl. Bring remaining 1-1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.
3 Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

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