Tag: fondue

Cooking school: fondue, such as types – Italian Cuisine

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

Agnolotti del plin stuffed with polenta concia, fontina fondue (and black truffle) – Italian Cuisine

Agnolotti del plin, stuffed with polenta and inundated by a fontina fondue. To taste, also a scratch of black truffle: the recipe of contemporary mountain cuisine of Chef Giacomo Lovato of the Snowflake Restaurant of the Hotel Principe delle Nevi of Breuil Cervinia

At the snowflake restaurant of the Hotel Principe delle Nevi in Breuil Cervinia, the young chef Giacomo lovato offers contemporary Val d'Aosta cuisine, where traditional recipes and ingredients meet the techniques and elegance of the great international cuisine. In the menu, recipes like these of Agnolotti del plin stuffed with polenta tanning, fontina fondue and black truffle.

Recipe for 4 people
Egg pasta ingredients
500 g flour
400 g of egg yolks

Ingredients stuffed polenta tanning
0.5 l water
100 g polenta flour
50 g fontina
50 g toma
50 g butter
10 g parmesan
Salt to taste.

Fontina fondue ingredients
250 g milk
200 g fontina
40 g yolk
3.5 g maizena

Ingredients for finishing
50 g grated parmesan
1 black truffle

Procedure for stuffing polenta tanning
In a saucepan put the water, salt and butter and bring to a boil. When it has reached the boil, lower the heat to a minimum and, stirring with the whisk, add the polenta flour. Cover the pan with the film and cook until the polenta thickens. Once the polenta is ready add the fontina, the toma and the parmesan, stirring until the cheeses are melted. Remove the pan from the heat and allow to cool, then put the polenta in the pastry bag.

Procedure for the ravioli del plin
Put the flour and egg yolks in the mixer and knead slowly until the ingredients are well mixed. When the dough is ready, put it in a 100% vacuum or wrap it in the foil and let it rest a few hours before use.
Work the egg pasta in the pasta machine until you have a thin sheet. Roll out a sheet of dough and with the sac à poche make a strip of polenta tanning in the center. Fold the dough over the filling lengthwise and close the ravioli with your fingers. Cut out the leftover paste on the long side and separate the ravioli with the help of a pastry cutter wheel.

Procedure for fontina fondue
Cut the fontina into cubes and soak it for 2 hours in the milk. Put the fontina and milk in a saucepan and melt on a low flame. Add the yolk and the cornstarch dissolved in a little cold water. Cook turning with a marisa until the mixture thickens. Once thickened, blend in the blender and then move into a fine colander.

Finish
Cook the ravioli for 2 minutes in boiling salted water, drain and sauté in the pan with the fontina fondue. Whisk with Parmesan, place in the holster and slice the truffle with the tagliatartufi.

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Taragna recipe with fondue – La Cucina Italiana – Italian Cuisine

Ingredients

250 g buckwheat flour
250 g savoy
200 g fontina
150 g partially skimmed milk
garlic
butter
salt

Duration: 1 h

Level: Easy

Dose: 4 people

To prepare the taragna with fondue, cook for 50 minutes the buckwheat flour in a liter of salted boiling water, often stirring the polenta. Meanwhile, boil the cabbage leaves, then stew for 15 minutes with a knob of butter, 2 cloves of garlic, salt and a ladle of water. Reduce the diced fontina, put them in milk and cook everything, gently, to obtain a velvety sauce (fondue). Serve hot polenta on a bed of cabbage, all sauced with fondue.