Italian Fonduta with Roasted Red Pepper

• 1/3 pound, about 6 ounces Gruyere cheese, shredded
• 1/2 pound fresh mozzarella cheese or fresh smoked mozzarella cheese, shredded
• 1/4 cup grated Parmigiano-Reggiano or Romano cheese (a handful)
• 1 rounded tablespoon flour
• 1 cup dry white wine
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 1/2 roasted red bell pepper, finely diced (about 3 tablespoons)
• Chunks of cooked Italian sweet and hot sausages
• Cubed salami
• Cubed cooked balsamic-marinated chicken breast, grilled or pan fried
• Giardiniera Italian hot pickled vegetables, drained

1. In a bowl combine the cheeses with the flour.
2. Add the wine to a small pot and bring up to a bubble over medium heat.
3. Reduce the heat to simmer and add the lemon juice, then the cheese mixture in handfuls.
4. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
5. When the cheese has been incorporated fully, stir in the minced garlic and chopped roasted red pepper.
6. Transfer the fondue to a fondue pot and serve.

pound, mozzarella cheese, romano cheese, flour, white wine, lemon juice, garlic, red bell pepper, salami, chicken, vegetables

Taken from www.epicurious.com/recipes/food/views/italian-fonduta-with-roasted-red-pepper-374752 (may not work)