Arugula Fondue
From YavelWiki
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Tomato-Arugula fondue is best served with cold baby mozzarella balls or sliced french bread. It yields 7 servings. Prep time is 15 minutes. Cook time is 20 minutes. | Tomato-Arugula fondue is best served with cold baby mozzarella balls or sliced french bread. It yields 7 servings. Prep time is 15 minutes. Cook time is 20 minutes. | ||
| - | = Ingredients = | + | == Ingredients == |
* 3 cloves garlic crushed | * 3 cloves garlic crushed | ||
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* 1/4 cup (about 1 ounce) grated parmesan cheese | * 1/4 cup (about 1 ounce) grated parmesan cheese | ||
| - | = Steps = | + | == Steps == |
# In a medium-sized saucepan saute garlic in butter about 2 minutes | # In a medium-sized saucepan saute garlic in butter about 2 minutes | ||
Current revision as of 02:06, 24 November 2010
Tomato-Arugula fondue is best served with cold baby mozzarella balls or sliced french bread. It yields 7 servings. Prep time is 15 minutes. Cook time is 20 minutes.
Ingredients
- 3 cloves garlic crushed
- 3 tablespoons butter
- 1 and 1/2 cups (about 4-5) medium plum tomatoes seeded and diced
- 3/4 cup tomato juice or vegetable broth
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 and 1/2 cups (about 1 and 1/2 ounces) arugula, cleaned stems removed and leaves coarsely chopped
- 1/4 cup (about 1 ounce) grated parmesan cheese
Steps
- In a medium-sized saucepan saute garlic in butter about 2 minutes
- Add tomatoes and cook 3 minutes
- Add tomato juice tomato paste salt and pepper
- Simmer 15 minutes
- Stir in arugula and parmesan cheese
- Transfer fondue to an enamel or ceramic fondue pot and keep warm over a fondue burner
- Serve immediately for dipping bite-size pieces of feta colby and baby mozzarella balls; breadsticks; and bite-size pieces of crusty bread
