Fonduta de Pepe

    Ingredients

    • 1 1/2 teaspoons Cracked Black Pepper
    • 2 cloves Garlic, Crushed
    • 1 none Bay Leaf
    • 3/4 Cup Dry White Wine
    • 1/2 Cup Heavy Cream
    • 1 Jar ALFREDO
    • 14 ounces Fontina Cheese
    • 1 none Juiced Lemon
    • 1 Tablespoon Mixed Cornstarch
    • 1 Tablespoon Cold Water
    • 1 Tablespoon Grappa (Optional)

    Instructions

    1. In an earthenware fondue pot, toast the black pepper over medium-high heat until fragrant.

    2. Add the white wine, garlic and bay leaf. Reduce the wine by 1/4 and add the cream, and bring to a boil, then add the carbone alfredo sauce and bring to a simmer.

    3. Add the fontina and whisk until fully incorporated, then thicken with the cornstarch and water mixture.

    4. Season with lemon juice, and a pinch of salt.

    5. Finish with grappa if desired.

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