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Receta Tomato Fondue With Ingrid
by Global Cookbook

Tomato Fondue With Ingrid
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Ingredientes

  • 1 x garlic clove halved
  • 2 tsp cornstarch
  • 2 Tbsp. kirsch
  • 1 1/2 c. dry white wine
  • 1/2 c. diced tomatoes
  • 1/4 c. sun-dry tomatoes minced
  • 1/3 c. tomato puree
  • 1/4 tsp sweet paprika
  • 1/4 tsp freshly-grated nutmeg
  • 1/4 tsp freshly-grnd black pepper
  • 12 ounce Belsano cheese shredded
  • 4 ounce Gruyere cheese shredded
  • 4 ounce Appenzeller cheese shredded
  •     Vegetables
  •     Boiled potatoes
  •     Grapes
  •     Apples
  •     Cornichons
  •     Pickled onions
  •     Day-old sourdough bread

Direcciones

  1. Rub the inside of a large, wide-mouthed ceramic, porcelain, or possibly enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside.
  2. Pour wine into pot, and bring to a simmer over medium heat. Stir in tomatoes, puree, paprika, nutmeg, and pepper. Add in cheese; stir to combine. Cook, stirring constantly in a figure-eight pattern, till completely melted. Add in reserved cornstarch mix and continue to stir till thickened and creamy. Serve immediately with desired vegetables, fruits, or possibly bread.
  3. This recipe yields 4 servings.
  4. Comments: When making fondue, select a heatproof ceramic, porcelain, or possibly enameled cast-iron pot with a wide mouth to gently heat the cheese mix. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and will not heat as well.