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Porcini Fondue With Ham and Ciabatta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)73.4238
Energy (kCal)986.6907
Carbohydrates (g)6.676
Total fats (g)73.5065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place 1 cup hot water in small bowl; add dried porcini. Let stand until mushrooms are soft, about 25 minutes. Remove mushrooms from water with slotted spoon; finely chop. | 2. Transfer soaking liquid to large skillet, leavinf sediment behind. Add garlic and chopped mushrooms. Simmer over medium heat until almost all liquid is absorbed, about 4 minutes. Season to taste with salt and pepper. | 3. Place fondue pot on stand; light candle or Sterno. Mix 1 tablespoons wine and cornstarch in small bowl. | 4. Bring remaining 1 1/4 cups wine to simmer in heavy large saucepan over medium-high heat. Add cheeses by small handfuls, stirring until melted. Add cornstarch mixture. Bring to simmer. Stir until fondue thickens slightly and begins to bubble, about 2 minutes. Season to taste with salt and pepper. | 5. Pour fondue into prepared fondue pot. Swirl in porcini mushrooms. Serve with ciabatta and ham for dipping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    hot water 1 cup 0.0 0.0 0.0 0.0
    porcini mushroom 1 ounce dried 25.2167 0.0 5.61 0.1417
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    white wine 1 tablespoon - - - -
    white wine 1 1/4 1/4 - - - -
    cornstarch 2 teaspoons 20.32 4.8677 0.0139 0.0027
    gruyere cheese 8 ounces grated 936.684 0.8165 67.6091 73.3471
    emmenthaler cheese 8 ounces grated 25.2167 0.0 5.61 0.1417
    ciabatta cut 25.2167 0.0 5.61 0.1417
    ham 1 smoked cut - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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