By Peggy Fallon
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Extra resources for Great Party Fondues
You can portion out the sauces beforehand, or guests can help themselves from larger bowls on the table. FONDUE safety tips Fill any fondue pot no more than halfway. An overfilled fondue pot is an invitation to disaster; it is far safer to return the pot to the kitchen periodically to refill. It’s more hygienic—and appetizing—to keep meats and seafood arranged on their own chilled platters, separate from vegetables, bread cubes, and other less perishable foods. Increase visual appeal by garnishing those platters with sprigs of fresh herbs, sturdy greens like kale and mustard greens, or fresh lemon, lime, or orange.
Regulate the heat under the pot, if possible, so that the fondue remains warm, not hot. FRIED TORTELLONI fondue St. Louis is known for its breaded fried ravioli. Undoubtedly a great idea, but tortelloni, the larger version of tortellini, are far more interesting—and much easier, because they work well without the bother of breading. Serve with two or three dipping sauces, such as Salsa Verde, Puttanesca Dipping Sauce, or your favorite marinara sauce. Makes 8 to 10 appetizer servings 2 packages (9 ounces each) fresh or frozen meat- or cheese-filled tortelloni 3 tablespoons extra- virgin olive oil About 2 cups peanut or vegetable oil, or enough to fill the fondue pot halfway 1 Cook the tortelloni according to package directions, or until they are just tender but still fairly firm.
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