Italian cheese fondue

Name: Italian cheese fondue
Total time: 30 min
Yield: 4
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

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.