3/4 ounce dried yellow boletus soak in warm water, squeeze and cut into stripes
Pepper Freshly ground
2 1/2 cups 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.