Tomato Mozzarella Fondue

Name: Tomato Mozzarella Fondue
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Italian
Ingredients: 1 Garlic clove; 300 g Mozzarella; 250 g Provolone; 70 g Parmesan; 180 ml Dry white wine; 2 tbsp Cornstarch; 1 tsp Lemon juice; to taste Black pepper; a pinch Nutmeg; 150 ml Tomato passata; 1 tsp Dried oregano; for serving Bread cubes; for serving Grilled vegetables; for serving Bread cubes

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Part fondue, part pizza-night comfort: molten mozzarella, provolone and tomato come together in a cosy dip for bread and grilled vegetables.

Serves: 4 people

Preparation time: 25 min

Ingredients

Garlic clove – 1
Mozzarella – 300 g
Provolone – 250 g
Parmesan – 70 g
Dry white wine – 180 ml
Cornstarch – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Nutmeg – a pinch
Tomato passata – 150 ml
Dried oregano – 1 tsp
Bread cubes – for serving
Grilled vegetables – for serving
Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the white wine and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Warm the passata with oregano separately, then fold it into the melted cheese so the fondue tastes like a rich pizza filling. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the tomato mozzarella fondue stays molten instead of separating.