Cheese Fondue

Name: Cheese Fondue
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 300 g Lamb's lettuce; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 1 TEASPOON Honey; 4 TABLESPOONS Olive oil; 2 Pretzel rolls (approx. 50 g each); 2 Baguettebrötchen (ca. 80 g); 250 g Wheat mixed bread; 250 g Gruyère cheese; 250 g Appenzeller cheese; 250 g Raclette cheese; 1 Garlic clove; 10 g Cornstarch; 450 ml dry white wine; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

300 g Lamb's lettuce
5 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
1 TEASPOON Honey
4 TABLESPOONS Olive oil
2 Pretzel rolls (approx. 50 g each)
2 Baguettebrötchen (ca. 80 g)
250 g Wheat mixed bread
250 g Gruyère cheese
250 g Appenzeller cheese
250 g Raclette cheese
1 Garlic clove
10 g Cornstarch
450 ml dry white wine
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Sal
2
Cut the bread into pieces. Coarsely grate cheese. Peel garlic clove and cut in half. Rub the fondue pot with half a clove of garlic. Press garlic through a press.
3
Stir the starch, garlic and wine until smooth and heat in a pot. Add cheese bit by bit and melt. Bring to the boil briefly, season with pepper and paprika. Pour the cheese sauce into the fondue pot, dust with some paprika and place on the rechaud.
4
Mix salad and vinaigrette and arrange in a bowl. Arrange bread on a plate. Put bread on skewers and dip in the cheese sauce. Stir the cheese sauce more often. Olives and pepperoni are delicious with it.