Valais tomato fondue


Total time: 35m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 874 Kcal, 51g Protein, 37g Carbohydrates, 52g Fat


Ingredients

  • Cheese
  • 1 tbsp olive oil
  • 3 garlic clove
  • 3 dl tomato juice
  • 2 tbsp tomato puree
  • 700 g raclette cheese
  • 1 pinch sugar
  • 0.25 tsp thyme
  • Fondue
  • 2 tsp cornflour
  • 1 dl red wine (Valais)
  • 1 tbsp grappa
  • salt and pepper to taste
  • To serve
  • 1 kg waxy potatoes, cooked in their skins, freshly cooked

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Instructions

  • Cheese

    Heat the oil in the caquelon, press and add the garlic, sweat briefly. Add the tomato juice, puree and sugar, bring to the boil, then remove the caquelon from the hob. Coarsely grate the cheese, add to the hot tomato sauce one portion at a time. Melt on a medium heat while stirring, add the thyme.
  • Fondue

    Combine the cornflour and wine, keep stirring and add to the fondue, bring to the boil, add the grappa, season, serve immediately.
  • To serve

    Peel the hot potatoes one portion at a time if desired, cut into quarters, transfer to plates. Pour the fondue over each portion. Keep the rest of the fondue simmering on a low heat at the table on a rechaud. Stir occasionally with a ladle.
  • Tip:

    Replace the grappa with Williams schnapps.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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