Mouthwatering Italian Truffle-Infused Fondue with Assorted Grilled Vegetables – A Gourmet Snack for Food Connoisseurs

Allergens

Dairy (milk, whey)

Ingredients

• 8 oz shaved Italian truffles 2 cups Gruyère cheese, coarsely grated 1 cup Emmenthaler cheese, coarsely grated 2 tbsp cornstarch 1 cup dry white wine 1 clove garlic, minced 1 tsp fresh thyme, chopped Salt and pepper to taste Assorted grilled vegetables (bell peppers, zucchini, asparagus, cherry tomatoes) Fresh parsley, for garnish

Instructions

1. In a small bowl, mix the cornstarch with 2 tablespoons of white wine and set aside.
2. In a heavy saucepan, combine remaining white wine, shaved truffles, Gruyère cheese, Emmenthaler cheese, garlic, thyme, salt, and pepper. Cook over low heat, stirring constantly, until the cheeses are melted and smooth.
3. Slowly add the cornstarch mixture to the saucepan while continuously stirring, and cook for 2 3 minutes more until the fondue has thickened.
4. Transfer the fondue to a warm fondue pot and keep it at a low heat while preparing the vegetables.
5. Preheat an outdoor grill or grill pan over medium high heat. Brush the vegetables with olive oil and season with salt and pepper. Grill until tender and slightly charred, about 2 3 minutes per side for most vegetables.
6. Transfer the grilled vegetables to wooden skewers or individual plates.
7. Serve the fondue in a traditional ceramic pot accompanied by the grilled vegetables and fresh parsley for garnish. Enjoy this luxurious snack with crusty Italian bread or crudités for dipping.

Chef’s Insight

The combination of Italian truffles and Gruyère cheese creates an unforgettable flavor experience that will transport you straight to Italy. Don't be afraid to experiment with different types of cheeses for a unique twist on this classic recipe.

Notes

The key to this dish is the high-quality ingredients and attention to detail in presentation. Be sure to use fresh truffles for the best flavor and aroma.