Savoyard fondue with the trumpets of death

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Savoyard fondue with the trumpets of death

Savoyard fondue with the trumpets of death





Savoyard fondue with the trumpets of death
Savoyard fondue with the trumpets of death



Ingredients
Number of persons
-
6
+

50 cl of white wine from Savoie Apremont or Chignin

600 g of county

600 g of Beaufort

2 cloves of garlic

1 teaspoon ground nutmeg

30 g death trumpet mushroom

Black pepper

Salt

2 flutes of 2-day-old bread





Preparation
TOTAL TIME: 40 MIN
Preparation time: 15 min
Cooking time: 25 min
Step 1
Preheat your fondue pot slightly and remove from the heat. Rub the inside with 1 clove of garlic, slice the 2nd clove and brown it with a white wine base. When they become slightly golden, pour the rest of the white wine until it boils. Gradually incorporate the cheese (mixed) previously grated in a food processor, stir continuously in double 8 for better homogeneity.
Step 2
Wine and cheese will gradually bond together and become smooth. Lightly season with salt and pepper and add nutmeg, stir in the cooked trumpets and mix.
Stage 3
Adjust seasoning if necessary. Serve.
Author's note
Maintain constant heat under the fondue pot. The combination of bread, cheese and mushrooms goes wonderfully well.

I add my grain of salt

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