I used the three P’s of Parma: porcini (mushrooms), Parmesan, and prosciutto, for my version of slow-cooker fondue. This trio of flavor combinations will magically captivate your audience—just like the three tenors—and the “fat lady” will definitely sing when she tastes
its indescribable flavor and creaminess!
Fonduta di Parma
Published: February 5, 2012
- Yield: 6 to 8 Servings
I used the three P’s of Parma: porcini (mushrooms), Parmesan, and prosciutto, for my version of slow-cooker fondue. This trio of …
- 2 ½ cups chicken broth
- ¾ ounce dried porcini mushrooms
- 3 tablespoons unsalted butter
- 2 ounces prosciutto di Parma diced
- 1 clove garlic minced
- 3 tablespoons all-purpose flour
- ½ cup heavy whipping cream
- 8 ounces mascarpone cheese
- 5 ounces Parmigiano-Reggiano cheese finely grated
- 8 ounces part-skim mozzarella cheese shredded
- 2 tablespoons marsala wine
- 1 teaspoon salt
- freshly ground pepper to taste
- Soak dried mushrooms in 1 up warm chicken broth for 30 minutes, or until completely soft. Remove mushrooms, finely chop, set aside. Strain mushroom-chicken broth and set aside.
- In a 2-quart saucepan over medium-high heat, sauté prosciutto in butter until slightly brown and crispy, about 2 minutes. Add garlic; cook until soft, about 30 seconds.
- Add flour to prosciutto-garlic butter; cook until flour is lightly golden about 1 minute.
- Using a whisk, add reserved broth and cream; continue cooking until thick and bubbling, about 2 minutes.
- Add mascarpone, Parmigiano-Reggiano, mozzarella, marsala wine, salt, and fresh ground pepper; continue briskly whisking until ingredients are thoroughly combined and fondue is creamy.
- Pour fondue into a 3- to 5-quart slow cooker insert; cover and cook on low for 30 to 45 minutes. For service, change cooker setting to warm and occasionally stir fondue to prevent cheese and oils from separating.
- Skill Level: Easy