Back to recipes

The Italian Fondue 2.0

Difficulty Level: Intermediate
4-6 persons
La Fondue Italienne 2.0

This rich and tasty recipe is inspired by one of our greatest hits, the Italian Fondue! This revised and improved version introduces new dips, a revisited broth and a magnificent variety of ingredients to dip in your perforated baskets!

As with all Fondussimo recipes, we invite you to give free rein to your creativity by adding your favorite dipping ingredients, or to reuse its broth by transforming it into a creamy spaghetti sauce or a Mediterranean soup-meal!

La Fondue Italienne 2.0
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    For the broth : 

    30 ml (2 tbsp.) olive oil

    1 onion, chopped

    30 ml (2 tbsp.) garlic, chopped

    125 ml (1/2 cup) white wine

    1.25 liters (5 cups) chicken broth

    1.5 liters (6 cups) marinara sauce

    60 ml (1/4 cup) chopped sun-dried tomatoes

    10 ml (2 tsp. teaspoon dried Italian herbs

    Salt and pepper to taste

    For the veal meatballs :

    450 g (1 lb) ground veal

    60 ml (1/4 cup) chopped French shallots

    60 ml (1/4 cup) Italian seasoned breadcrumbs

    30 ml (2 tbsp. chopped fresh parsley

    1 egg

    Salt and pepper to taste

    15 ml (1 tbsp.) olive oil

    For the aïoli dip :

    15 ml (1 tbsp.) Dijon mustard

    2 egg yolks

    1 lemon (juice)

    15 ml (1 tbsp. chopped garlic

    180 ml (3/4 cup) olive oil

    Salt and pepper to taste

    For the herbed dip :

    1 bag (40 g) vegetable soup mix

    160 ml (2/3 cup) plain Greek yogurt

    30 ml (2 tbsp. chopped fresh basil

    15 ml (1 tbsp.) chopped fresh oregano

    2 chopped green onions

    Salt and pepper to taste

    For the marinara dip :

    15 ml (1 tbsp.) olive oil

    15 ml (1 tbsp.) chopped garlic

    30 ml (2 tablespoons) white wine

    540 ml (3 tablespoons) can diced tomatoes

    45 ml (3 tablespoons) tomato paste

    5 ml (1 teaspoon) sugar1

    15 ml (1 tablespoon) chopped fresh basilic

    10 ml (2 teaspoons) chopped fresh oregano

    Salt and pepper to taste

    Suggested garnishes :

    18 to 20 cherry tomatoes of various colors

    2 peppers of various colors cut into strips

    2 zucchini cut into half slices

    2 pre-cooked mild Italian sausages cut into slices

    1 small broccoli cut into small florets

    200 g (approx. 1/2 lb) herbed bread or focaccia, cut into cubes

    1 container of 200 g cocktail bocconcinis

    175 g package of antipasto meats

    150 g (1/3 lb) polenta, cut into cubes

    125 g (approx. 1/4 lb) pepperoni, sliced

    250 ml (1 cup) mixed olives

    250 ml (1 cup) artichoke hearts, quartered

    125 ml (1/2 cup) spicy antipasto sauce

  • Preparation

    1. For the broth. In a large saucepan, heat oil over medium heat. Cook onion and garlic for 2 to 3 minutes.
    2. Add white wine and allow to evaporate by half. Add chicken stock, marinara sauce, sun-dried tomatoes and Italian herbs. Bring to the boil, then simmer over medium heat for 20 to 25 minutes, until about a quarter of the mixture has evaporated. Taste the broth, then season with salt and pepper. Taste and adjust seasoning if necessary. 
    3. Pour the required amount of stock into the Fondussimo pan. Reserve the rest of the stock for the dumplings.
    4. For the meatballs. Preheat oven to 180°C (350°F). 
    5. In a bowl, combine all meatballs ingredients except oil. Shape 26 to 28 meatballs, using about 15 ml (1 tbsp.) of mixture for each.
    6. In a large ovenproof skillet, heat oil over medium heat. Brown a few meatballs at a time for 3 to 4 minutes. Return all the meatballs to the pan.  
    7. Continue cooking in the oven for 10 to 12 minutes, until the inside of the meatballs has lost its pinkish hue.
    8. For the aioli dip. In a second bowl, whisk mustard with egg yolks and lemon juice. Add garlic. Gradually drizzle in the oil, whisking vigorously until you obtain a mayonnaise-like texture. Season with salt and pepper.
    9. For the herb dip. In a third bowl, combine dipping ingredients.
    10. For marinara dip. In another saucepan, heat oil over medium heat. Cook garlic for 1 to 2 minutes.
    11. Add white wine and simmer until all liquid has evaporated. Add diced tomatoes, tomato paste and sugar. Bring to the boil, then simmer over low heat for 25 to 30 minutes, stirring occasionally, until the sauce has thickened. Add the herbs. Season with salt and pepper and stir. 
    12. Serve the broth with your choice of toppings, meatballs and dip

    Serving suggestions :

    Caesar salad

    Antipasto (olives, marinated eggplant, etc.)

    Cold cuts (prosciutto, coppa)

    A few tips

    Soup with dumplings and orzo: cut the vegetables into smaller pieces, add the dumplings to the broth, then top with orzo!