Fondue with hazelnut and thyme topping

Fondue with hazelnut and thyme topping

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 901 kcal
, Fat: 68 g
, Carbohydrate: 14 g
, Protein: 41 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Topping

30 g Fine Food Seville Orange Fine Cut Marmalade
½ tsp fennel seeds, finely crushed using a mortar and pestle
½ bunch thyme, finely chopped
100 g Fine Food Nocciola Piemonte IGP, coarsely chopped
2 pinches Fine Food Murray River Salt Flakes
a little pepper

Fondue

1 garlic clove (e.g. Fine Food smoked garlic)
600 g fondue cheese mix (e.g. Fine Food)
1 tbsp Maizena cornflour
4 dl Prosecco (e.g. Fine Food)
50 g carciofi (artichoke hearts) in oil, drained
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How it's done

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Topping

Heat the jam in a small pan along with the fennel seeds and thyme. Add the hazelnuts, salt and pepper, cook briefly, leave to cool on a sheet of baking paper.

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the Prosecco, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, sprinkle the hazelnuts on top. Serve with the artichokes.

Good to know
Serve with: Bread, kohlrabi and potatoes, cut into cubes.

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