One can of vegetable broth (or a similar amt. white cooking wine)
One Fontina or Fontanella cheese triangle (8 oz) grated
1 block of provolone (8 oz) grated
1 block of mozzarella (8 oz) grated
1-2 garlic cloves minced
1 shallot minced
Set pot temperature to medium heat. Take 1-2 tablespoons of olive oil and coat sides of pot. Add minced shallot and minced garlic and rub into sides of pan together with oil. Slowly add vegetable broth together with grated cheeses to pot allowing mixture to melt into taffy-like substance. Add two tablespoons of cornstarch to cheese mixture. Stir constantly at first while achieving the desired consistency. Enjoy!
One Fontina or Fontanella cheese triangle (8 oz) grated
1 block of provolone (8 oz) grated
1 block of mozzarella (8 oz) grated
1-2 garlic cloves minced
1 shallot minced
Set pot temperature to medium heat. Take 1-2 tablespoons of olive oil and coat sides of pot. Add minced shallot and minced garlic and rub into sides of pan together with oil. Slowly add vegetable broth together with grated cheeses to pot allowing mixture to melt into taffy-like substance. Add two tablespoons of cornstarch to cheese mixture. Stir constantly at first while achieving the desired consistency. Enjoy!
No comments:
Post a Comment