Cast the first stone who has not thought that a dinner, however successful, has taken away from the author (or author) the pleasure of the banquet, taking away from friends and laughter, sharing and company. In short, not only sublime dishes are made a dinner that respects, but also of joy in being together and in the menu you have to consider the time aspect very well. Yes to savory pies, cold appetizers and even roasts or amuse seconds of meat. No instead to risottos or fries. Unless you have no desire to stay with guests.
The joy of conviviality (none)
More than anything, however, some formulas are provided that provide a preparation (even fast enough) of the ingredients first and then cooked or simply melted directly at the table, all together, each with a fork or a saucepan if you prefer. Drinking wine and joking. As befits a true dinner with friends. Usually this convivial-friendly instant food uses a friendly object.
Madame la Fondue Bourguignonne
An emblematic example of the Fondue Burguignonne. A small stove in the middle where a vegetable broth is simmering, or, for more daring, a boiling vegetable oil (watch out for accidents). A dish full of meat bites of every cut and nature (fillet, chicken, sausage) and go-ahead to the most imaginative or more classic, homemade or commercial sauces. Aesthetically suggestive the tool for the boorguiignonne seems actually designed for those who prefer to feel good and talk at the table, instead of more refined dinners that have the defect of irretrievably excluding one of the guests forced to untangle between continuous escapes in the kitchen. Everyone has his fork and everyone does it for himself.
Declined in sweet version
Also wanting the dessert you can borrow the same formula. In the center is placed the friendly stove with a beautiful melted chocolate and, instead of the meat bites, wedges of mandarin or strawberries, dipping into the melted chocolate. Everyone at the table.
And what about Raclette?
It is undoubtedly another must of social and instant dinners and takes its name from a Swiss cheese, raclette in fact. Needless to say, many other cheeses are also very useful, even if by means of attempts it will be noticed that our raclette actually has the right consistency to melt, but does not thicken too much. A plate in the center to heat or cook the ingredients that need it and above all melt the cheese in special pots (one per guest), a nice choice of pickles that are respected, a plate of various salami and, last but not least (or rather first), the boiled potato, split in half, inside which flows our melted and hot cheese.
Fondue
The fondue set that includes the use of a terracotta pan called caquelon. In this case, it is prepared first, since it is not believed that the true fondue simply consists of one or more melted cheesethe. Normally after a little garlic is sprayed a large glass of wine in which two tablespoons of cornstarch have already been dissolved (which serves to counter the separation of ingredients), two squeezed lemon wedges and our cheeses, or if you want to be purists Gruyère and Emmentaler, but also Vacherin, Tilsiter and Sbrinz. The fondue is served with white bread or black bread, slightly stale or toasted, boiled potatoes and cooked and raw vegetables. Between bites they are warmly recommended cetrtheolini, small onions, olives, dried tomatoes, peppers, corn cobs are used to clean the mouth and help digestion. Coquelon at the center of the table, forks, ingredients prepared with care and harmony. And you eat. All together.
Emanuela Di Pasqua,
February 2019
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