Chef Chris' Italian Fontina And Truffled Pecorino Romano Fondue Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
704
FAT
62%
CHOL
50%
SOD
77%

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Ingredients for 4 servings

Boiled new potatoes

Freshly ground black pepper

1 tablespoon cornstarch

Crusty French or Italian bread, cut into cubes

Cooked baby artichokes

2 to 4 ounces Truffled Pecorino Romano, grated

Whole button mushrooms, raw or Sauteed

Raw fennel batons

2 tablespoons unsalted butter

2 tablespoons minced shallots

1 cup dry white wine

4 ounces fresh mushrooms, finely chopped

Cooked shrimp, peeled and deveined

Cooked lobster, cut into bite-sized pieces

Boiled ziti, rotini, or fusilli

Blanched asparagus spears

3/4 to 1 pound Fontina d'Aosta, rind removed and cut into small cubes (about 3 cups)

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