Wednesday, August 20, 2008

Asiago Gravy/Fondue

1 head of garlic left whole
3 Tbsp. butter
3 Tbsp. flour
1 C. chicken stock
1 C. milk
2 1/2 cups (10 ounces) good quality, shredded Asiago cheese

Preheat oven to 425°F.
Cut the top off the whole garlic bulb, drizzle with EVOO (Extra Virgin Olive Oil) and rub into skin. Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
Place a medium-size saucepot over medium heat with the butter. Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter. Once the butter melts, whisk in flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese. Once the cheese has melted, season with salt and freshly ground black pepper.

By: Cathy Roggia

Note: This is supposed to be a gravy for a turkey meatloaf, but I found that it works PERFECT for fondue.

No comments: