Filter
Reset
Sort ByRelevance
Coach
Italian cheese fondue
Share
Tweet
Pin
Whatsapp
Print
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
-
Prepare the different ingredients to dip into the cheese and set aside the dishes. Rub the bottom of the pan with the garlic.
-
Pour the wine into the pan and bring it to the boil.
-
Add the cheeses in sections and let them melt with stirring.
-
Stir in the cornstarch with a dash of wine or water and add this mixture to the fondue while stirring.
-
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.
-
60 minMain dishtomato, onion, garlic, sticking potato, traditional olive oil, chicken drumsticks, curry masala Surinamese, tap water, ketjapmarinademanis, fresh celery,Surinamese curry chicken -
25 minMain dishbeef chipolata, traditional olive oil, onion, eggplant, pasta sauce tradizionale, shell paste, Mozzarella, fresh basil,pasta with tomato sauce and sausages -
25 minMain dishsticking potato, baking flour, Red pepper, mushrooms, half-to-half-chopped, mix casserole-minced meat, tap water,cauliflower-minced meat dish with curry -
60 minMain dishWhite rice, meat tomato, green pepper, onion, traditional olive oil, finely seasoned tofu stir fry strips, cinnamon powder, pine nuts,stuffed tomatoes and peppers with rice
Nutrition
1225Calories
Sodium0% DV0g
Fat111% DV72g
Protein122% DV61g
Carbs21% DV63g
Fiber0% DV0g
Loved it