Recipe information
Yield
4 servings
Ingredients
8 ounces manchego cheese, shredded
8 ounces Gruyère cheese, shredded
1 rounded tablespoon flour
1 large garlic clove, crushed out of its skin
1 1/4 cups dry white wine
1 teaspoon sweet paprika
A few drops of Tabasco or other hot sauce
1/4 cup coarsely chopped large pitted good-quality green olives
3 tablespoons chopped pimientos
Serve with. . .
Pan-seared chunks of chorizo sausage
Grilled chicken breasts, cut into bite-size cubes
Fresh bell pepper chunks
Preparation
In a bowl combine the cheeses with the flour. Rub the inside of a small pot with the garlic, then discard the garlic. Add the wine to the pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the paprika, hot sauce, olives, and pimientos. Transfer the fondue to a fondue pot and serve.
