| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 8 ounces grated Fontina
- 8 ounces grated Gruyere
- 5 teaspoons cornstarch
- 6 ounces thinly sliced pancetta, chopped
- 2 cups dry white wine (such as Pinot Grigio)
- Freshly ground black pepper
- 2 tablespoons chopped chives
- Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping
Instructions
- Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
- Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 505 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 25 g |
| Cholesterol | 104 mg |
| Sodium | 773 mg |
Reviews
Followed recipe exactly and it came out wonderful. We have this every year for our ladies get together. Giada, you sure can cook! I love all you recipes.
Amazing!
Football fans loved it! Followed to a T and everyone wants me to make it again for the superbowl!
This recipe was awful. All anyone could taste was wine. My mom loves wine, and even she didn’t want to eat it. It completely overpowered the cheese. I’ve made fondue with beer that tastes great, but for some reason this recipe just doesn’t work. Maybe the recipe needs some kind of milk or cream in it? Different cheeses maybe? I don’t know, but I will not be making this again.
This stuff is amazing!!!
I agree with other reviews that it was too salty. Next time I make it I will not be adding the pancetta. I think it will be really good without it.
I reduced the amount of wine for this a little since I don’t like a strong wine flavor. The first time I made this I made a mistake and bought gouda cheese instead of gruyere…and I think it was better! The gruyere for me made it “stringy” which is ok, but the gouda kept a smooth consistency. Overall no matter what cheese I use, it is asked for over and over.
I usually love Giada’s recipes, but this one was one that I will NOT make again. I agree with the other review; the taste was very salty and left a bitter aftertaste.
We have fresh-picked strawberries on hand today, so we decided to do a complete fondue dinner tonight. This fondue recipe is excellent, and we actually scraped the pan to get the last bits of it. The only addition I made was to add a clove of minced garlic to the final minute or so of browning the pancetta. Otherwise, follow the recipe, and you won’t be disappointed.
I am not a big cheese person and had never made fondue but wanted to get the whole family involved in cooking/conversation. So we had “Fondue Night.” This recipe was so delicious and devoured fast. Served with sourdough, focaccia, steamed fingerling potatoes, broccoli, cauliflower, and salami. Thanks Giada!