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Four-cheese Swiss fondue with Grisons meat crumble
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the Grisons meat crumble
- 2 cloves of garlic, chopped
- 2 shallots, chopped
- 200 g Grisons meat, chopped
For the fondue
- 1 clove of garlic, halved
- 500 ml Fendant or other dry white wine
- 200 g Appenzeller® cheese
- 200 g Gruyère AOP
- 200 g Vacherin Fribourgeois AOP
- 200 g Emmentaler AOP
- 4 tablespoons cornflour
- salt, pepper
- 600 g stale bread, diced
Instructions
Prepare the Grisons meat crumble: in a non-sticky pan, fry the garlic, shallots and Grisons meat. Rub the caquelon with the garlic. Pour the wine into the caquelon. Bring to the boil. When the wine is simmering, add the Appenzeller®, Le Gruyère PDO, Emmentaler PDO and Vacherin Fribourgeois PDO mixed with cornflour little by little while stirring. Season with salt and pepper. Sprinkle the fondue with the Grisons meat crumble.
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