Savoyard fondue with tomato

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Savoyard fondue with tomato

Savoyard fondue with tomato








Ingredients
Number of people
-
6
+

300 g of beaufort

300 g county cheese

1 large can of peeled tomatoes

Oregano

1 clove of garlic

1 teaspoon mustard

Pepper

Salt

Bread




Preparation
TOTAL TIME: 35 MIN
Preparation: 30 min
Cooking time: 5 min
Step 1
Grate the two cheeses.
Step 2
Rub the bottom of the fondue pan with the garlic clove.
Step 3
Mix the peeled tomatoes (remove the juice beforehand and keep it aside) and pour them into the pan. Heat it up.
Step 4
As soon as the tomatoes boil, add the cheese little by little, stirring constantly.
Step 5
Stir until a homogeneous paste is obtained.
Step 6
If it is too thick, add a little juice from the tomatoes set aside at the beginning.
Step 7
Add oregano, mustard spoon, salt and pepper.
Author's note
To be eaten as tradition has it, with pieces of bread, or otherwise with potatoes!

I add my grain of salt

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