Italian Cheese Fondue

• 8 ounces grated Fontina
• 8 ounces grated Gruyere
• 5 teaspoons cornstarch
• 6 ounces thinly sliced pancetta, chopped
• 2 cups dry white wine (such as Pinot Grigio)
• Freshly ground black pepper
• 2 tablespoons chopped chives
• Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

1. Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.
2. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes.
3. Using a slotted spoon, transfer the pancetta to a plate.
4. Pour off any excess oil.
5. Pour the wine into the same saucepan and bring to a boil.
6. Decrease the heat to medium.
7. Whisk 1 handful of the cheese mixture into the wine until it is almost melted.
8. Repeat with the remaining cheese mixture in about 4 more batches.
9. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute.
10. Stir in all but 2 tablespoons of the pancetta.
11. Season the fondue with pepper, to taste.
12. Transfer the cheese mixture to a fondue pot.
13. Sprinkle with the remaining pancetta and chives.
14. Set the pot over a candle or a canned heat burner.
15. Serve with focaccia and vegetables.

gruyere, cornstarch, pancetta, white wine, freshly ground black pepper, chives, focaccia

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/italian-cheese-fondue-recipe.html (may not work)