Porcini Fondue with Ham and Ciabatta

Ingredients for Porcini Fondue with Ham and Ciabatta

• 240ml hot water

• 30g di funghi porcini secchi

• 1 spicchio d'aglio, tritato

• 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

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.

Avvertenza

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