Porcini Fondue with Ham and Ciabatta

Porcini Fondue with Ham and Ciabatta
Photo by Leo Gong


  • 2 pounds 1/4-inch-thick ham slices
  • 8 ounces coarsely grated Emmenthal cheese
  • 1 ounce dried porcini mushrooms
  • 1 garlic clove
  • 8 ounces coarsely grated Gruyère cheese
  • 21 tablespoons Sauvignon Blanc or other dry white wine
  • 1 cup water
  • + 2 more ingredients
    • 2 teaspoons cornstarch
    • 1 1-pound loaf ciabatta or other rustic bread

Place 1 cup 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 u...

View full recipe at Epicurious


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