Rustic Fondue

Catégorie : Plats Principaux

Temps de préparation :
20 min

Temps total :
20 min

Portions :
4

 
  • 200 g Gruyère AOC, grated
  • 200 g Appenzeller®, grated
  • 100 g Emmenthal AOC, grated
  • 200 g Vacherin Fribourgeois AOC, grated
  • 200 g smoked countrystyle bacon, cut into fine strips
  • 150 g countrystyle ham, cut into fine strips
  • 1 small sprig tarragon, chopped
  • 1 garlic clove, peeled and halved
  • 4 level tbsp. potato starch
  • 300 ml white wine
  • 1 tsp. freshly squeezed lemon juice
  • 1 small glass brandy
  • Pepper, paprika, and nutmeg
Rustic Fondue

DIRECTIONS:

In a pan, lightly brown bacon and ham without adding fat.

Add tarragon and quickly remove from heat.

Rub the inside of fondue pot with garlic. Mix in Gruyère AOC, Appenzeller®, Emmenthal AOC, Vacherin Fribourgeois AOC, and potato starch. Bring to a boil with white wine and lemon juice and cook until cheese melts.

Flavor with brandy, add bacon and ham, season, and serve immediately.

And you’re done!