Fondue with Taleggio cheese
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 463, total fat 34 G., saturated fats 20 G., proteins 28 G., carbohydrates 5 G., fiber 0 G., cholesterol 105 mg, sodium 880 mg, sugar 1 G.
Calories 463, total fat 34 G., saturated fats 20 G., proteins 28 G., carbohydrates 5 G., fiber 0 G., cholesterol 105 mg, sodium 880 mg, sugar 1 G.
Three types of cheese—white cheddar, Gruyere, and aromatic Taleggio—give this fondue its rich, multifaceted flavor. All these cheeses melt easily, ensuring the sauce is perfectly smooth and silky. Don't forget to add a splash of vodka to maintain this consistency. Serve the fondue with baguette slices, vegetables, and grilled chicken.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 clove of garlic
- 1 whole clove bud
- 1 bay leaf
- 1 cup chicken broth
- 1.5 cups of white wine
- 2 tablespoons cornstarch
- 2 teaspoons flour
- 450 g Taleggio cheese with rind, cut into cubes
- 350 g of grated white cheddar
- 350 g grated Gruyere
- 2 teaspoons of vodka
- For serving: baguette slices, cauliflower florets, grilled chicken pieces, cherry tomatoes
- Special equipmentfondue pot
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Cooking the dish according to the recipe:
- Rub the bottom and sides of a medium saucepan with garlic. Add the garlic, cloves, bay leaf, broth, and 1 cup of wine. Bring to a boil over medium heat.
- In a small bowl, combine the cornstarch, flour, and remaining 1/2 cup wine. Add the mixture to the saucepan and simmer over low heat until slightly thickened, about 2 minutes.
- Reduce heat to low and add the cheeses in four batches, making sure each batch is completely incorporated. Whisk in the vodka. Remove the bay leaf.
- Pour the cheese sauce into a fondue pot and serve with baguette slices, cauliflower florets, chicken and cherry tomatoes.
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