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Recipe

Pesto fondue with edible boletus

easy

APPROX. 30 Minutes

Enough For

4 persons

Cookware

Fondue

Nutritional Value

4891 kJ / 1168 kcal (Per person)

Ingredient

  • Carbohydrates 76 g
  • Sugar 5 g
  • Fat 57 g
  • Protein 73 g

Allergens

  • Gluten
  • Nuts
  • alcohol
  • lactose

Ingredients

  • 1 tbsp butter
  • 1/2 onions (120 g) peel and chop finely
  • 1 garlic cloves peel and squeeze
  • 3 1/2 dl dry white wine
  • 400 g Appenzell Swiss cheese grated
  • 400 g Grated Gruyère cheese
  • 4 tsp Corn starch
  • 4 tsp kirsch
  • 20 g dried yellow boletus soak in warm water, squeeze and cut into stripes
  • Pepper Freshly ground
  • 600 g rustic bread cut into bitesize pieces

pesto

  • 1/2 bunch fresh basil Wash, shake dry, pluck the leaves from the stalks and chop coarsely
  • 1/2 bunch leaf parsley Wash, shake dry, pluck the leaves from the stalks and chop coarsely
  • 1 tbsp pine nuts dry roast lightly in a frying pan
  • 1 garlic cloves peel and squeeze
  • 3 drops fresh lemon juice

Preparations

pesto

1. Blend all ingredients very finely or crush in mortar.

Instructions

1. Melt butter in Caquelon, add garlic, onions, edible boletus and steam for ca. 1 minute at low heat without letting darken. Pour on white wine, then add cheese and cook to a boil on low heat under constant stirring. Dissolve corn starch with Grappa or Kirsch and add together with herb Pesto.

2. Cook again to a boil under constant stirring, season to taste with pepper from the grinder and serve immediately.

Serving

Place the caquelon on the rechaud and serve the cubes of bread with it separately in the bread basket.