Basil cheese fondue with nuts ciabatta and vegetables

Name: basil cheese fondue with nuts ciabatta and vegetables
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: bag Broccoli a 300 g; zucchini; 1 ciabatta con noci chip off bread; 1 business suit Cheesefondue 400 g; 1 bag fresh basil 15 g

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).

Ingredients

Kitchen Stuff

caquelon

Directions

Preheat the oven to 220 ºC.
Divide broccoli into small florets and leave to dry as desired or cook al dente (water in approx.
4 minutes in the bottom).
Zucchini wash, halve in length and cut into slices.
Drip Ciabatta according to directions for use in 6-8 minutes.
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.
Stirring occasionally.
Cut Ciabatta into pieces.
Picking basil stalks, cutting leaf into strips.
Stir in the basil.
Put the fondue on the table.
Serving Ciabatta, broccoli and zucchini..