Tag: fondue

Chocolate fondue recipe with brownies and fresh fruit – Italian cuisine reinvented by Gordon Ramsay

For a snack to share or for a doubly delicious dessert, prepare this Chocolate Fondue and these Browniesboth based on dark chocolate, but with different percentages of cocoa.

To make the fondue we used 55% dark chocolate melted on the stove with milk, cream, sugar and butter. To prepare the brownies we opted for 75% dark chocolate mixed with butter, eggs, flour, sugar, vanilla until obtaining a dough that we cooked in the oven. We then served the preparations with fresh fruit like strawberries and pineapple.

Try the recipe, perfect for recycling Easter egg chocolate, and also discover: Spicy chocolate fondue and dried fruit, Trio of fondues with roasted polenta cubes, Dark chocolate cookie, Brownie cake with mascarpone, blueberries and blackberries.

Appetizer Recipe for Beer Corn Fritters with Cheese Fondue – Italian cuisine reinvented by Gordon Ramsay

For a truly delicious appetizer, today we offer you these Beer corn fritters with cheese fondue. We have prepared them with yellow flour foilground to fine grain, suitable for making sweets, cookies And polenta. But today, let’s put the pot aside and use it for this original dish.

Pancake dough is one batter prepared with flour, parmesan, eggs and beer which is fried by spoonfuls in theseed oil boiling hot: the pancakes are then served hot accompanied by fondue prepared with fontina cheese.

Also discover: Green pancakes with bitto fondue, Overcooked pasta pancakes with three classic sauces, Savory ricotta pancakes, Polenta with Grana Padano fondue and corn butter.

Vegetable strudel with fondue recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

This Vegetable Strudel It’s a restaurant recipe Caserta Chessan ideal place for those who want to feel cared for at the table: Gino Della Valle with his wife Marilena and daughter Valentina kindly guide the kitchen and the dining room, highlighting the local products with particular attention to green part.

There is sensitivity to tradition: bread and aubergine peels, lentil meatballs, escarole’s Pizzapastas with vegetable ragù. But at the same time new ideas like it strudel which is a tasty concentration of flavors, local and “universal”.

Discover the recipe with a filling of escaroleraisins, buffalo mozzarella and capers and the accompaniment with a Fondue of buffalo mozzarella.