Porcini Fondue with Ham and Ciabatta

Ingredients for Porcini Fondue with Ham and Ciabatta

• 240ml hot water

• 30g dried porcini mushrooms

• 1 garlic clove, minced

• 1 tablespoon plus 300ml Sauvignon Blanc or other dry white wine

• 2 teaspoons cornflour

• 230g coarsely grated Gruyère cheese (about 2 packed cups)

• 230g coarsely grated Emmenthal cheese (about 2 packed cups)

• 450g loaf ciabatta or other rustic bread, cut into 1-inch cubes

• 900g 1/4-inch-thick ham slices, cut into 1-inch pieces

How to make Porcini Fondue with Ham and Ciabatta

Place 240ml 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.

Place fondue pot onto stand; light candle or Sterno. Mix 1 tablespoon wine and cornflour in small bowl. Bring remaining 300ml wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornflour mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with pepper.

Pour fondue into prepared pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.