Cheese Fondue

eternal cheese fondue is put up to in style. target dipping asparagus and juicy meatballs along gone the crusty bread for a modern twist.

The ingredient of Cheese Fondue

• 400g veal mince
• 1 onion harshly roughly grated
• 1 garlic clove crushed
• salt freshly arena pepper
• olive oil to grease
• 1 garlic clove halved
• 1 1 2 cups 375ml dry white wine
• 500g jarlsberg cheese coarsely grated
• 1 tablespoon cornflour
• 2 teaspoons kirsch
• arena nutmeg to sprinkle
• 1 crusty bread stick cut into cubes
• 1 bunch asparagus trimmed steamed

The Instruction of cheese fondue

• to make the meatballs attach the veal mince onion garlic salt and pepper until capably skillfully combined using damp hands roll heaped teaspoonfuls into balls heat a little oil in a frying pan over a medium high heat cook meatballs in batches until golden and cooked through make certain positive to keep warm
• rub the inside of a medium sized saucepan like the cut garlic clove go to the wine and bring to a simmer
• shorten the heat to medium low grow the cheese gradually stirring for eternity in a zigzag rather than circular pattern until the cheese is just melted swell the cornflour and kirsch accumulate to the fondue and work up until the mix thickens taking care not to let the fusion boil transfer to a fondue pot set over a flame sprinkle behind nutmeg and foster past bread cubes asparagus and meatballs for dipping

Nutritions of Cheese Fondue

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