Fondue & Fondué CHEESE FONDUDE
Fondue & Fondué
Two ways of making cheese fondue, one typical French and the other more classic Italian.
The French one differs in the use of wine, and a liqueur with a particular flavour, very strong, while the Italian one has a milk base and is therefore more delicate and perhaps more digestible, but let's see the recipes in detail.
The list of ingredients is divided into two recipes, just follow the one you prefer!
Ingredients for 2 recipes and 2 people:
- Italian-style:
- Fontina 300g
- Milk 200ml
- Yolks 2
- Garlic clove 1
- Salt and pepper to taste
- Gorgonzola o blue cheese
- Nut meg
- pepper qb
- Gruyere 100g
- Emmental 100g
- Sbrinz or Raclette 100g
- White wine 200ml
- Kirsch liqueur 10ml
- Maizena 15/20g
- Bread/potatoes qb
Italian procedure:
In a bowl we soak the chopped Fontina cheese in milk for a couple of hours.
Place a small saucepan over a gentle heat and add the poached garlic clove and egg yolks to thicken the fondue and give it a rich flavour and golden colour.
Season to taste with salt and pepper and nutmeg.
Scoop everything into a copper pot if you have it with a food warmer or candle underneath to help set the romantic mood.😜😜😜
French procedure:
Chop up three different cheeses in equal parts, I usually always use 100g of each type.
Dissolve the 15/20g cornflour in the 10ml kirsch liqueur, add it to the cheeses and let it cook for a few minutes while continuing to stir with a wooden spoon.
Correct with salt and pepper according to your taste.
Same as above, transport everything in a copper saucepan if you have it with a food warmer or candle underneath to help create a romantic atmosphere.😜😜😜
Bread and Potato Procedure:
For the bread, cut it into 2cm x 2cm cubes so that it is a perfect bite, arrange them on a baking tray, sprinkle with oil, salt, pepper, marjoram leaves and toast it in the oven at 180° for 8 minutes.
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