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Chef Chris' Fontina And Truffled Pecorino Romano Fondue - Recipe Cost

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3/4 lb Fontina d'Aosta - (to 1) rind removed, and cut into small cubes - (abt 3 c.)
2 ounce Truffled Pecorino Romano - (to 4) grated Freshly-grnd black pepper to taste Crusty French or possibly Italian bread cut into cubes Cooked shrimp peeled, deveined Cooked lobster cut bite size Cooked baby artichokes Blanched asparagus spears Raw fennel batons Whole button mushrooms raw or possibly sauteed Boiled new potatoes Boiled ziti, rotini, or possibly fusilli
Ingredients Per Serving Qty Common Price Price per Serving
2 Tbsp. unsalted butter 1 teaspoon
$3.99 per 16 ounces
$0.04
4 ounce fresh mushrooms finely minced 2/3 oz
$3.69 per 8 ounces
$0.31
2 Tbsp. chopped shallots 1 teaspoon
$3.99 per pound
$0.03
1 c. dry white wine 2 tablespoons
$0.35 per fluid ounce
$0.47
1 Tbsp. cornstarch 1/2 teaspoon
$2.89 per 16 ounces
$0.01
Total per Serving $0.85
Total Recipe $5.12
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