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Fondue Español

This 'Fondue Español' recipe offers a rich, savory fondue experience. It combines a vibrant, Romesco-inspired sauce made from roasted tomatoes, bell peppers, ancho chile, garlic, and toasted almonds, with the nutty depth of aged Manchego cheese and a hint of white wine. Perfect for dipping crispy French bread.
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Servings: 10 people
Course: lunch/dinner
Cuisine: American
Calories: 2636.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup water plus additional to thin fondue
  • 1/4 cup red wine vinegar
  • 1 dried ancho chile
  • 2 medium tomatoes
  • 2 red bell peppers
  • 3 3/4- inch thick slices day old french bread
  • 3 to 4 medium cloves garlic minced
  • 1/2 cup slivered almonds toasted
  • 1/2 teaspoon table salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 12 ounces Manchego Curado cheese aged 3 to 6 months
  • 1/4 cup dry white wine plus additional to thin fondue
  • cayenne pepper optional

Equipment

  • 1 Blender or Food Processor For blending the sauce base to a smooth consistency.
  • 1 Saucepan (heavy-bottomed) For gently heating and melting the cheese into the sauce.
  • 1 Fondue Pot Essential for keeping the fondue warm during service.
  • 1 Baking Sheet For roasting bell peppers, tomatoes, and toasting bread and almonds.
  • 1 Cheese Grater For grating Manchego cheese to facilitate even melting.

Method
 

  1. Rehydrate the dried ancho chile by soaking it in warm water until pliable, then remove stem and seeds.
  2. Roast bell peppers and tomatoes until tender and slightly charred, then peel and core the peppers.
  3. Cut day-old French bread into bite-sized cubes and toast in an oven until golden and crisp.
  4. Toast slivered almonds in a dry pan or oven until fragrant and lightly browned.
  5. Combine the rehydrated ancho chile, roasted bell peppers, tomatoes, minced garlic, toasted almonds, red wine vinegar, 1 cup of water, salt, and pepper in a blender or food processor.
  6. Blend until very smooth, slowly drizzling in the extra virgin olive oil to emulsify the sauce.
  7. Grate the Manchego cheese.
  8. Transfer the blended sauce to a heavy-bottomed saucepan. Over low to medium-low heat, gradually add the grated Manchego cheese and 1/4 cup dry white wine, stirring constantly until the cheese is fully melted and incorporated into a smooth fondue.
  9. Adjust the fondue's consistency with additional warm water or white wine, a tablespoon at a time, until desired dippable texture is achieved. Taste and adjust seasoning with salt, pepper, and an optional pinch of cayenne.
  10. Transfer the hot fondue to a warmed fondue pot and serve immediately with the toasted French bread cubes for dipping.

Notes

1. Roasting the bell peppers and tomatoes intensely deepens their flavor, creating a robust base for this fondue. Ensure they are charred well for maximum impact. 2. For the ancho chile, rehydrate it fully before blending; this will ensure a smooth texture and even distribution of its smoky notes. 3. When melting the Manchego, a firm, aged cheese, it's crucial to use gentle, consistent heat and stir constantly to prevent it from seizing or becoming stringy. Gradually add the grated cheese and white wine, maintaining a low temperature. 4. Toasting the French bread to a crisp exterior is key for dipping, providing a delightful contrast to the creamy fondue. 5. Adjust the fondue's consistency with additional warm water or white wine as needed; it should be dippable but not too thin.