Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup packed fresh basil leaves
1/4 cup chopped fresh psrsley
1/4 cup dry vermouth
1 tablespoon dijon mustard
1 garlic clove
1 1/2 pounds gruyere cheese -- shredded,(abt.
-- 5-1/2-cups)
2 tablespoons cornstarch
1 1/2 cups dry white wine
bite size pieces of focaccia or
french bread -- fresh fennel,
steamed broccoli and cauliflower florets
cherry tomatoes and peeled cooked shrimp. |
Preparation:
Puree first 5 ingredients in blender until smooth. Transfer verde to small bowl. Season to taste with salt and pepper. Cover tightly and let stand at room tem- perature. (Can be prepared 2 hours ahead. Keep at room temperature.) Toss Gruyere with cornstarch in large bowl. Bring wine to simmer in heavy medium saucepan over medium heat. Add cheese to the wine in 3 batches, whisking after each addition until cheese melts before adding more. Continue stirring until mixture is smooth and just begins to simmer (do not boil). Stir in half the salsa verde. Season with salt and pepper. Transfer fondue to fondue pot. Spoon remaining salsa verde atop the fondue. Swirl knife through fondue and salsa verde, creating marble design. Set pot over candle or canned heat burner. Serve with focaccia,vegetables and shrimp. |
