Cheese fondue, on bread, without a special pan, a delight

Cheese fondue: prepare at home and serve in a pan or inside Italian bread, a delight

Cheese fondue

The recipe that doesn’t need a special pan

By Cris Muratori and Manu Boffino, from Bake and Gourmet Cakesite of recipes, menus and shopping lists, partner of TERRA Degusta.

The easiest and most practical cheese fondue recipe to make at home, without the need for a special pan.

• Will you make this recipe? Access the SHOPPING LIST HERE. It’s free
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2 . To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 2 bowls, 1 fondue pot (optional), pots for cooking vegetables (optional)
• EQUIPMENT: conventional

DO YOU WANT TO SEE THE RECIPE OF QUICHE LORRAINE, THE CLASSIC? Click HERE AND WATCH IT IN TERRA DEGUSTA.

For outline ideas, such as Aubergine caponata that lasts 5 days in the fridge? Click herewatch it from TERRA Degusta. For more ideas, see the Cheese and Wine post.

INGREDIENTS: CLICK TO SEE SHOPPING LIST

Cheese fondue Ingredients:

• 200 g gruyère, coarsely grated
• 200 g of Emmenthal or Minas Gerais cheese, coarsely grated
• ½ glass of dry white wine
• 1 garlic clove, peeled, halved
• 2 tablespoons of vodka or cachaça
• ½ tablespoon cornstarch
• nutmeg
• pepper
• salt (optional)

Ingredients to match – some suggestions for your choice (optional):

• baguette or Italian bread, preferably stale, cut into cubes
• cooked cauliflower and/or broccoli, separated into florets
• boiled potatoes, cut into cubes

Ingredients to serve:

• 1 round Italian bread, without the core (optional, see preparation)

PRE-PREPARATION:

1. If you wish, cook the vegetables for the side dish in salted water and drain.
2. Gather all the ingredients and utensils for the recipe.
3. Rub the garlic clove halves all over the inside of the fondue pot and set aside.
4. Grate the cheeses on a coarse grater, put them in a bowl and mix.
5. In another bowl, dissolve the cornstarch in the vodka or cachaça and set aside.
6. Cut the bread into medium cubes so that each piece has part of the core and part of the crust.
7. Open a lid on the Italian bread (if you’re using it for serving), remove the core — use for other recipes — and set aside.

PREPARATION:

Cheese fondue:

1. Place the wine in a saucepan (or fondue pot) and heat over medium heat.
2. Once hot – don’t let it boil – turn the heat down to low.
3. Add a handful of grated cheese and mix vigorously, to make everything easier use a wire whisk, until the whole portion of cheese is completely melted and creamy.
4. Continue adding the cheeses to the pan, a handful at a time, stirring after each addition until all of the cheese is incorporated. The low temperature of the fire and the small portion of cheese added little by little will ensure that the fat of the cheese does not separate and the consistency of the fondue remains creamy.
5. Continue on a very low heat and add the cornstarch diluted in the vodka or cachaça, stirring so that it is well incorporated.
6. Season with pepper and nutmeg.
7. Check the salt.
8. Put out the fire.

FINISHING AND ASSEMBLY:

1. Arrange the heat source in the center of the table and light or light a rechaud.
2. When hot, place the fondue pot on top.
3. Or if you serve on bread, put the Cheese fondue heated inside your Italian bread, without the core.
4. Serve with ingredients and recipes of your choice.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.