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
Dough
Bread twists
Grill (charcoal/gas/electric grill)
Fondue
Grill (charcoal/gas/electric grill)
How it's done
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Dough
Mix the flour, salt and yeast in a bowl. Pour in the water, mix and knead into a soft, smooth dough. Add the parsley and garlic, knead briefly. Cover the dough and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Bread twists
Divide the dough into 4 equal portions, shape into strands approx. 40 cm long. Wrap one strand of dough loosely around each stick.
Grill (charcoal/gas/electric grill)
Mix the oil and garlic, brush the bread twists with the mixture and, with the lid open, grill/bake over/on a medium heat (approx. 200 °C) for approx. 12 mins. on all sides. Leave the bread to cool on a rack.
Fondue
Place the cheese in a cast-iron pan (see note). Mix the cornflour into the wine, pour into the pan, mix well.
Grill (charcoal/gas/electric grill)
Heat the fondue over a medium heat (approx. 200°C), stirring until the cheese has melted and the fondue is creamy, then season. Serve the fondue with the bread twists.
| Tip: | Instead of making the dough yourself, use approx. 800 g of ready-made pizza dough. |
|---|---|
| Note: | Use a cast iron or stainless steel pan or caquelon, as the heat on the grill or fire is very high. |
How-tos
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