Lazy Sundays are so nice and also when you have time to enjoy a more extravagant dinner. How about a cheese fondue? I’m not sure I could live without cheese! This is inspired by my trip to Zizzi where they have fonduta formaggi – a cheese pot with Gruyère & Pecorino cheese with baked dough sticks & focaccia bread. You have to try it when you are dining there!
Nigella Lawson is the queen of delicious comforting food. So I used her recipe as a guideline and tweaked a few things. I can’t resist changing things in recipes! This dish is probably not the healthiest one for getting that trim figure but who cares….its a Sunday!
Recipe (serves 2)
150g roughly chopped Gruyere cheese
150g roughly chopped camembert (I love Couer de Lion’s cheeses – use either Le Camembert or Le Pié d’ Angloys)
150ml white wine (such as Pinot Grigio)
1 tsp cornflour
1 ½ tbsp Marsala wine
1 clove garlic (peeled)
a good pinch of ground pepper
a good pinch of grated nutmeg
Dippers (choose 3-4 of these options….or make them up yourself)
carrot batons (raw)
celery sticks (raw)
asparagus sticks (raw or slightly blanched)
broccoli sticks (raw or slightly blanched)
green beans (raw or slightly blanched)
- Start with preparing the dippers so they are all ready.
- Melt the cheese in a saucepan along with the wine. Heat until boiling.
- Mix the cornflour with the Marsala until a creamy paste.
- Simmer the cheesy gooeyness with the cornflour mix and add the garlic clove (whole). Let the mixture thicken whilst stirring continuously (useful fact – this process is called gelatinisation).
- Add the nutmeg and pepper and poor into the fondue pot. You will need to have a lit candle prepared prior to keep the pot warm.
I recommend accompanying this dish with The Wolftrap, Western Cape 2014.
Enjoy your fondue!