Gruyere Fondue With Salsa Verde
Steps
Pure first 5 ingredients in blender until smooth.
Transfer salsa verde to small bowl.
Season to taste with salt and pepper.
Cover tightly and let stand at room temperature.
Toss gruyre with cornstarch in large bowl.
Bring wine to simmer in heavy medium saucepan over medium heat.
Add cheese to wine in 3 batches , whisking after each addition until cheese melts before adding more.
Continue stirring until mixture is smooth and just begins to simmer.
Stir in half of salsa verde.
Season with salt and pepper.
Transfer fondue to fondue pot.
Spoon remaining salsa verde atop fondue.
Swirl knife through fondue and salsa verde , creating marbled design.
Set pot over candle or canned heat burner.
Serve with focaccia , vegetables and shrimp.
Ingredients
fresh basil leaf, fresh parsley, dry vermouth, dijon mustard, garlic clove, gruyere cheese, cornstarch, dry white wine, focaccia bread, fennel, broccoli, cauliflower floret, cherry tomatoes, cooked shrimp