Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.
Ingredients: ( Recipe for 4-6 persons )
• 1 pod of freshly cut garlic
• 300 gms of Swiss Gruyere, Emmenthal, Vacherin Fribourgeoise cheeses, grated medium
• 200 gms of pureed cooked tomato
• 1 cup Fendant white wine
• 1 tsp Maizena
• Grate of nutmeg
• Salt and freshly ground white pepper
Method to prepare the TOMATO FONDUE VALAISANNE
1. In a fondue pot (Caquelon) rub the half pod of freshly cut garlic on its bottom before putting it on a slow flame.
2. Melt in the cheese. Add the tomato puree. Add the white wine, a grate of nutmeg, and the maizena.
3. Once the cheese has melted and combined, stir in a prisel of salt and a few turns of freshly ground white pepper.
4. Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.
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| SIMPLE RECIPES INDIA |
Ingredients: ( Recipe for 4-6 persons )
• 1 pod of freshly cut garlic
• 300 gms of Swiss Gruyere, Emmenthal, Vacherin Fribourgeoise cheeses, grated medium
• 200 gms of pureed cooked tomato
• 1 cup Fendant white wine
• 1 tsp Maizena
• Grate of nutmeg
• Salt and freshly ground white pepper
Method to prepare the TOMATO FONDUE VALAISANNE
1. In a fondue pot (Caquelon) rub the half pod of freshly cut garlic on its bottom before putting it on a slow flame.
2. Melt in the cheese. Add the tomato puree. Add the white wine, a grate of nutmeg, and the maizena.
3. Once the cheese has melted and combined, stir in a prisel of salt and a few turns of freshly ground white pepper.
4. Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.
