Ingredients with Measurements:
- 500g Bündnerfleisch (thinly sliced)
- 500g Gruyere cheese (grated)
- 500g Emmental cheese (grated)
- 1 garlic clove (halved)
- 1 tablespoon cornstarch
- 1 cup dry white wine
- 1 tablespoon lemon juice
- Freshly ground black pepper
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove.
2. In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch.
3. Pour the white wine into the fondue pot and heat it over medium heat until it starts to simmer.
4. Add the cheese mixture to the pot gradually, stirring constantly until the cheese is melted and smooth.
5. Add the lemon juice and black pepper to taste.
6. Arrange the Bündnerfleisch on a platter and serve with the fondue.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 550
Fat: 40g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Bündnerfleisch can be substituted with prosciutto or any other cured meat.
- Gruyere and Emmental cheese can be substituted with any other melting cheese.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the cheese mixture.
- Add diced tomatoes or roasted red peppers to the fondue for a pop of color and flavor.
Tips and tricks:
- To prevent the cheese from separating, make sure to stir constantly while adding the cheese to the pot.
- If the fondue is too thick, add more white wine to thin it out.
- Serve with crusty bread, boiled potatoes, or steamed vegetables for dipping.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until it is smooth and heated through.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
Serve with crusty bread, boiled potatoes, or steamed vegetables for dipping.
Troubleshooting advice:
- If the fondue is too thick, add more white wine to thin it out.
- If the fondue is too thin, add more cheese to thicken it up.
Food safety advice:
- Make sure to use a clean fondue pot and fondue forks.
- Do not double dip the forks into the fondue to prevent the spread of bacteria.
Food history:
Bündnerfleisch is a type of air-dried beef from the canton of Graubünden in Switzerland.
Flavor profiles:
Creamy, nutty, savory
Serving suggestions:
Serve as a main course or as an appetizer.
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Region: Swiss