Pecorino And Basil Fondue
makes about 2 1/2 cups
The combination of wine, cheese and fresh herbs is suitable for chunks of zucchini or rustic bread, red bell pepper strips or potatoes, and cherry tomatoes. The fondue mixture can cook while the accompaniments are over the flame or under the broiler.
Read more about this recipe at the Washington Post.
3 medium cloves garlic, minced
1 cup pinot grigio
1 pound freshly grated young pecorino cheese
6 leaves basil
prep: 10 minutes
total: 10 minutes
heavy-bottomed medium saucepan
1. 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 1/2 cup at a time, stirring, until melted.
2. 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.
