Olive Yellow Pizza Fondue

Olive Yellow Pizza Fondue

Ingredients:
2 tablespoons olive oil
1 medium yellow onion, peeled and chopped

Directions:
3 ⁄4 cup milk
11 ⁄2 pounds Monterey Jack Cheese, shredded
1 cup tomato sauce
1 ⁄4 teaspoon dried basil
1 ⁄4 teaspoon dried oregano
1 ⁄2 pound Italian salami, sliced
20 black olives, or as desired
Pickles, as needed
Soft Italian breadsticks, for dipping
1. Brown the ground beef in a frying pan. Drain and set aside.
2. In a medium saucepan, heat the olive oil. Add the onion and sauté until it is
tender. Add the milk and warm on medium-low heat.
3. Add the cheese, a handful at a time. Stir the cheese continually in a sideways
figure eight pattern. Wait until the cheese is completely melted before adding
more. Don’t allow the fondue mixture to boil.
4. When the cheese is nearly melted, add the tomato sauce and ground beef and heat
through. Turn up the heat until the fondue is just bubbling and starting to thicken.
Add the basil and oregano. Transfer ta fondue pot and set on the burner. Serve
with the salami, olives, pickles, and breadsticks for dipping.
Pizza Origins
Contrary to popular belief, pizza is not an Italian invention. Egyptians, Romans, and even Babylonians feasted
on flat discs of unleavened bread topped with olive oil and spices. However, Naples, Italy, was the birthplace
of pizza as we know it. Today, different areas of Italy have their own regional specialties, but the Neapolitan
pizza remains most popular.
Beef Carpaccio
There’s no cooking needed for this simple and tasty treatment of the classic beef
dish. Thin tenderloin pairs perfectly with bright and creamy Pesto Mayonnaise
while the capers add a pungent note.
Serves 4
Ingredients