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Megan31w
Basil cheese fondue with nuts ciabatta and vegetables
A tasty Italian recipe. The vegetarian main course contains the following ingredients: ready-to-cook broccoli (a 300 g), zucchini, ciabatta con noci (bake bread), cheese fondue (400 g) and fresh basil (15 g).
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Ingredients
Directions
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Preheat the oven to 220 ºC.
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Divide broccoli into small florets and leave to dry as desired or cook al dente (water in approx.
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4 minutes in the bottom).
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Zucchini wash, halve in length and cut into slices.
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Drip Ciabatta according to directions for use in 6-8 minutes.
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Meanwhile, in casserole or special caquelon (refractory 'saucepan' of earthenware) melt the contents of the cheese fondue on a high heat for about 5 minutes.
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Stirring occasionally.
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Cut Ciabatta into pieces.
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Picking basil stalks, cutting leaf into strips.
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Stir in the basil.
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Put the fondue on the table.
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Serving Ciabatta, broccoli and zucchini..
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Nutrition
830Calories
Sodium0% DV1.360mg
Fat60% DV39g
Protein86% DV43g
Carbs25% DV76g
Fiber32% DV8g
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