Asiago, Sage, & Walnut Fondue
Ingredients
- 1 pound 4 cups grated Asiago Pressato or provolone
- ½ pound 2 cups grated Piave
- ½ pound 2 cups grated Grana Padano
- 2 tablespoons cornstarch
- 1¼ cups dry white wine such as chardonnay or pinot grigio
- 2 sprigs fresh sage
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons walnut oil
Instructions
- In a large bowl, toss together cheeses and cornstarch.
- Add wine and sage to a large fondue pot or heavy Dutch oven, and place over medium heat. Once the wine simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated. Season with salt and pepper, to taste.
- Remove sage, and drizzle fondue with walnut oil before serving. Serve with desired accompaniments.
Caroline Wright
Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.
Photographer Mark Ferri
Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/
Stylist Leslie Orlandini
Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/
