Are you really sure you know what fondue is and get to know all the varieties from switzerland to bourguignonne?
For those who sinned in not knowing yet the fondue, here is a simple and clear review. After reading these lines, you will feel like you can not do without them anymore.
The historical and social value of the fondue
The fondue is certainly a traditional dish with a strong social charge, which awakens conviviality and appetite: all seated together at the same table, the meal takes place around a pot placed on a stove, where they are dipped with long forks or with skewers, pieces of meat, vegetables and bread or cheese, depending on the type of fondue. It is a recipe that you decide to make only in the presence of many people, just because it is suitable for being together, the frugal sense of the meal and the old rural tradition.
Swiss and Valle d'Aosta fondue
This is a typical dish of French-speaking Switzerland, very common due to its proximity to Piedmont and Valle d'Aosta. It is prepared with melted cheese, mainly with fontina, Emmental or Gruyere, white wine, milk, butter and spices. It is served in a common container where everyone dips their pieces of toasted bread with the appropriate forks. It is a course that must be eaten absolutely hot, in fact suitable for the climate of mountain villages.
Chinoise and bourguignonne
If the pot is instead full of broth, the fondue is called chinoise, if full of bourguignonne oil. This variant consists of meat cubes, usually beef fillet, cooked individually by the guests in the oil that boils on the appropriate alcohol stove, placed at the center of the table, and then flavored with the different sauces prepared.
Try to make the fondue bourguignonne at home: the pan should be filled with oil about halfway up, put on the gas with the lid and heated well for about 5-7 minutes. Then before bringing the pan to the table, throw a piece of stale bread or a small potato into the table stove, washed and dried very well: these are two small secrets that have a light degreasing function and also prevent the oil from splashing too much. Dip in hot oil pork, beef and chicken and accompany them with various sauces prepared in various bowls. You will be amazed by the delicious taste of this dish, try it! Enjoy your meal.
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Texts by Giulia Ubaldi
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