Spicy Italian cheese fondue

Name: spicy Italian cheese fondue
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g cleaned sprouts; 250 g mushrooms container 250 g; 1 big winter carrot; 400 g celeriac; 400 g baking flour; 400 g Emmi cheese fondue; 180 g gorgonzola 48; 10 g fresh flat parsley; toe garlic; 1 fresh ciabatta bread

Italian cheese fondue with ciabatta bread and winter vegetables, spicy with gorgonzola cheese.

Ingredients

Kitchen Stuff

1 caquelon

Directions

Cook the sprouts briefly and in the meantime clean the mushrooms.
Cut the winter carrot into pieces, the celeriac into cubes and the cauliflower into florets.
Prepare the cheese fondue according to the instructions on the packaging in a saucepan.
Meanwhile cut the gorgonzola into cubes. Add to the cheese fondue and let it melt. Stir frequently.
Slice the parsley and add to the cheese fondue.
Rub the caquelon with the halved garlic and pour the cheese fondue into it.
Keep warm on a stove on the table. Cut the ciabatta into cubes.
Serve the cheese fondue with the ciabatta and vegetables.

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Nutrition

570Calories

Sodium0% DV1.627mg

Fat49% DV32g

Protein60% DV30g

Carbs11% DV34g

Fiber16% DV4g

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