Filter
Reset
Sort ByRelevance
SGUSE
Cheese fondue with truffle
Cheese fondue with truffle and baguette
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the crusts from the emmental and gruyere and grate the cheeses roughly. Remove the crust from the taleggio and cut the cheese into cubes.
-
Halve the garlic clove and rub in a (cheese fondue) pan with a thick bottom. Pour the wine into the pan and heat over medium heat.
-
Add all the cheese and let it melt slowly while stirring. Mix the cornstarch with the water and add it to the cheese fondue while stirring.
-
Keep stirring until an even mixture is formed. Mix in the truffle tapenade.
-
Cut the baguette into slices and serve with the cheese fondue. Keep the cheese fondue on the table warm on a burner. Yummy! .
Blogs that might be interesting
-
50 minMain dishhalf-to-half minced, Spice meatballs, egg, bread-crumbs, mustard, ham, young cheese, liquid baking product,chopped-cordon bleu
-
20 minMain dishfusilli, bratwurst, olive oil, onion, garlic, Spinach, black olives, Pecorino Romano (cheese),fusilli with spinach and olives
-
80 minMain dishfrozen filo pastry, chicken broth tablet, water, unsalted butter, onion, fresh coriander, garlic chives, chicken breast, garlic puree on oil (jar), envelope saffron threads, cinnamon, ground ginger, garnish almonds, powdered sugar, lemon juice, medium sized egg,Moroccan chicken pie (bisteeya)
-
20 minMain dishcherry vine tomatoes, balsamic vinegar, olive oil, leerdammer caractère, fresh basil, ham raw ham, flour, Eggs, bread-crumbs, salt and freshly ground pepper, oil to grease,cheese schnitzel with roasted tomatoes
Nutrition
955Calories
Sodium0% DV1.330mg
Fat95% DV62g
Protein112% DV56g
Carbs12% DV35g
Fiber12% DV3g
Loved it