Fondue with an Italian accent is ideal for friendly gatherings and pleasant conversations near a cozy fire with a glass of good wine.
It is necessary
- For 6 servings:
- - 300 g of emmental cheese;
- - 300 g of fountains or Edam cheese;
- - 100 g provolone cheese;
- - 200 ml of dry white wine;
- - a clove of garlic;
- - 2 tablespoons of wheat flour
- For pesto:
- - 0.5 cups of walnuts;
- - ¼ glass of olive oil;
- - medium bunch of fresh basil;
- - a clove of garlic;
- - 3 tablespoons of parmesan cheese;
- - 700 g of sweet Italian sausage (for serving)
Instructions
Step 1
Peel the clove of garlic, basil leaves, then rinse them in cold water and dry gently on paper towels.
Step 2
Make pesto sauce. Grind the basil leaves, walnuts, and a clove of garlic in a blender. Pour in olive oil in portions and add grated Parmesan, stir.
Step 3
If necessary, the sauce can be stored in the refrigerator for 5-7 days. It goes well with any dish and with meat, and with fish, and with pasta. It can be spread on bread, served on crackers, used in vegetable salads, as a dressing.
Step 4
Prepare the fondue. Cut the peeled garlic clove in half. Rub each half thoroughly on the inside of the fondue bowl.
Step 5
Pour wine into it, heat over medium heat until very hot, almost to a boil. Toss the pre-grated cheeses with flour.
Step 6
As soon as the wine has warmed up, add the cheese in small portions, stirring constantly. Add each next portion only after the previous one has completely melted.
Step 7
As soon as the mass begins to gently bubble, remove the fondue from the heat, move it to a special stand and light the burner.
Step 8
If necessary, adjust the strength of the flame so that the fondue is evenly heated and remains warm while you eat it without burning.
Step 9
Cut the sausage into a separate cup and place on the table. Drizzle over the pesto fondue and serve.
