Pasta alla Norma
In the cookbook 'Globi's Italian Cuisine', star chef Gualtiero Marchesi tells how to make this...
Swiss Cheese Fondue
Cheese fondue is not a dish for single households – the dish is made for sharing and it needs a convivial crowd. This recipe from the Fondue Academy in Gruyère, Switzerland, is the real deal, made with the proper local cheeses. It makes just the right amount for four people.
Swiss Cheese Fondue
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | Gruyère AOP cheese, grated |
| 400 | g | Vacherin fribourgeois AOP cheese, grated |
| 240 | ml | dry white wine |
| 16 | g | corn flour |
| 1 | garlic clove | |
| bread cubes and boiled baby potatoes, to serve | ||
| Ingredients (4 servings) |
|---|
Preparation
- Rub the inside of the fondue dish (called a caquelon) with the clove of garlic (this step is optional, according to taste).
- Gently heat the white wine in the caquelon.
- Add the two types of cheese and the cornflour and mix to combine.
- Put the caquelon over medium heat and mix, stirring constantly, until the cheeses have melted. Don't let it overheat.
- Enjoy with bread or potatoes in a nice round.
