- Cook Time
- Prep Time
- 1 clove garlic, peeled and halved
- 1 cup dry white wine
- 1 pound manchego cheese (about 6 cups)
- 2 tablespoons cornstarch
- salt and pepper
- 1 baguette, cut into bite-size pieces
- Chopped piquillo peppers
- Cooked chorizo
- Pinch of smoked paprika
- Cooked shrimp
- Green olives
Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add the white wine and bring to a simmer over medium heat.
In a bowl, toss the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the wine until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.
Stir in chopped piquillo peppers, cooked chorizo and pinch smoked paprika.
Serve immediately from the dutch oven or transfer to a fondue pot. Top with grated nutmeg to taste. Serve with cooked shrimp and green olives.