Gorgonzola fondue

Gorgonzola fondue

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 844 kcal
, Fat: 62 g
, Carbohydrate: 8 g
, Protein: 56 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 garlic clove, halved
500 g Asiago, grated
2 tbsp Maizena cornflour
3 dl white wine (e.g. Pinot Grigio)
300 g blue cheese (e.g. Gorgonzola), mashed with a fork
2 tbsp grappa or Kirsch
80 g walnuts
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How it's done

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Rub the garlic around the fondue pot. Add the Asiago cheese and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the Gorgonzola and grappa, continue to stir until the fondue is creamy, season.

Garnish with walnuts before serving.

Good to know
Serve with: Fruit bread.

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