Valais Tomato Fondue


35m
Preparation/cooking time: ca. 35m

Servings
For 4 people


Nutritional Information

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


Ingredients

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

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Instructions

  • 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. Grate the cheese, add to the hot tomato sauce one portion at a time. Melt on a medium heat while stirring, add the thyme.
  • Combine the cornflour and wine, keep stirring and add to the fondue, bring to the boil, add the grappa, season, serve immediately.
  • Serve: Peel the hot potatoes one portion at a time if desired, cut into quarters, place on a plate. Pour the fondue over them in batches. Keep the rest of the fondue simmering on a low heat at the table on a rechaud. Stir occasionally with a spatula.

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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