Ingredients
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
Potatoes
Olives
Fondue
How it's done
Potatoes
Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, cover and keep warm.
Olives
Squeeze 1 tbsp of juice from the lemon, place in a bowl along with the lemon zest. Add the olives, rosemary and oil, mix.
Fondue
Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Stir in the olives, place the fondue pot on the burner, serve the fondue with the potatoes.
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