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Italian cheese fondue
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Ingredients
- 4 stem celery to baptize
- 1 ciabatta Bread to baptize
- 30 olive without pit to baptize
- 1 zucchini to baptize
- 1 stump Broccoli to baptize
- 8 breadstick to baptize
- 1 tray cherry / Christmas to baptize
- 30 grape to baptize
- 1 clove garlic for the fondue
- 500 milliliters verdicchio for the fondue
- 500 milliliters soave for the fondue
- 600 gram young cheese for the fondue
- 200 gram mature cheese for the fondue
- 2 tablespoon cornstarch for the fondue
- 6 sun dried tomato for the fondue
- 2 tablespoon Red Pesto for the fondue
- 2 tablespoon green pesto for the fondue
Directions
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Prepare the different ingredients to dip into the cheese and set aside the dishes. Rub the bottom of the pan with the garlic.
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Pour the wine into the pan and bring it to the boil.
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Add the cheeses in sections and let them melt with stirring.
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Stir in the cornstarch with a dash of wine or water and add this mixture to the fondue while stirring.
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Mix in the dried tomatoes, pesto and freshly ground pepper. Put the cheese fondue on a racket on the table and put the dishes with ingredients around them.
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30 minMain dishchicken breast, chicken broth tablet, pine nuts, mango, feta, dried tomato on oil, fresh chives, frozen chives, endive, friséesla, olive oil, shallot, red fruit vinegar, raspberry vinegar, mayonnaise, sour cream, White wine, curry powder, apricot jam, marmalade,chicken salad with mango
Nutrition
1225Calories
Sodium0% DV0g
Fat111% DV72g
Protein122% DV61g
Carbs21% DV63g
Fiber0% DV0g
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