Four-cheese Swiss fondue with Grisons meat crumble
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Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1|1 voted )
Ingredients
- For the Grisons meat crumbleÂ
- 2 cloves of garlic, chopped
- 2 shallots, chopped
- 200 g Grisons meat, chopped
- For the fondueÂ
- 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.
