Valais tomato fondue

Valais tomato fondue

Total: 35 Min. | Active: 35 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / people: 874 kcal
, Fat: 52 g
, Carbohydrate: 37 g
, Protein: 51 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

Cheese

1tbsp olive oil
3 garlic cloves
3dl tomato juice
2tbsp tomato puree
1pinch sugar
700g raclette cheese
¼tsp thyme

Fondue

2tsp cornflour
1dl red wine (Valais)
1tbsp grappa
salt and pepper to taste

To serve

1kg waxy potatoes, cooked in their skins, freshly cooked
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How it's done

Cheese

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. Coarsely grate the cheese, add to the hot tomato sauce one portion at a time. Melt on a medium heat while stirring, add the thyme.

Fondue

Combine the cornflour and wine, keep stirring and add to the fondue, bring to the boil, add the grappa, season, serve immediately.

To serve

Peel the hot potatoes one portion at a time if desired, cut into quarters, transfer to plates. Pour the fondue over each portion. Keep the rest of the fondue simmering on a low heat at the table on a rechaud. Stir occasionally with a ladle.

Good to know
Tip: Replace the grappa with Williams schnapps.

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