Cheese fondue with Speck Alto Adige PGI
Creamy cheese fondue with South Tyrolean speck PGI: a rich, convivial recipe celebrating authentic alpine flavours.
Dish: Main course
Difficulty: Easy
Preparation time: 45 min
A recipe by: Patrick Rosenthal
Ingredients
Serves for
4
people
Ingredients
- 2 tablespoon butter
- 6 onions, sliced finely
- 0.3 Teaspoon salt
- 1 clove of garlic, halved
- 800 Grams cheese fondue mix
- 4 Teaspoon cornflour or potato starch
- 40 Milliliters white wine
- Pepper to taste
- Nutmeg to taste
- 1 dash cherry brandy
- 250 Grams diced bread
- 250 Grams Speck Alto Adige PGI
- 250 Grams new potatoes
Cheese fondue with Speck Alto Adige PGI
Total time 45 min
- Heat the butter in a non-stick frying pan and sauté the onions. Add salt.
Boil the new potatoes in salted water and drain.
Slice the Speck Alto Adige PGI into fine matchsticks. - Rub the Caquelon fondue pot with garlic, heat on the stove and add the cheese fondue mixture. Blend the cornflour with the white wine and add to the cheese mixture while stirring. Continue to cook, stirring continuously, until the cheese has melted and the fondue is creamy.
Stir in the onions and season with pepper, nutmeg and cherry brandy.
Serve in a chafing dish together with the new potatoes, diced bread and Speck Alto Adige PGI. Enjoy!
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