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🍽️ Fonduta di formaggio al timo con pane al forno

685 kcal · 30 min · 4 porzioni

Ingredienti

• cavoletti di Bruxelles 150 g
• sale
• 150 g fagiolini verdi
• 150 g cavolfiore (1 pezzo)
• 300 g pane di segale misto
• 2 cucchiai olio d'oliva
• 300 ml latte (3,5 % di grassi)
• amido di mais 10 g
• 250 g formaggio Gruyère
• 200 g Vacherin Fribourgeois o formaggio da montagna
• 100 g Appenzeller (formaggio)
• pepe
• 2 rametti timo

Preparazione

1. 1. Remove the outer leaves from the Brussels sprouts.
2. 2. Lightly score the stems of the Brussels sprouts in a cross pattern.
3. 3. Boil the Brussels sprouts in salted water for 4 to 5 minutes until tender but firm.
4. 4. Drain the Brussels sprouts, shock them with cold water, and let them drain.
5. 5. Halve the Brussels sprouts and place them on a small plate.
6. 6. Wash the beans and remove any tough ends.
7. 7. Boil the beans in salted water for 8 minutes.
8. 8. Drain the beans, shock them with cold water, and let them drain.
9. 9. Place the beans on a plate.
10. 10. Wash the cauliflower and break it into small florets.
11. 11. Boil the cauliflower florets in salted water for 3 to 4 minutes.
12. 12. Shock the cauliflower with cold water and let it drain.
13. 13. Place the cauliflower on a plate.
14. 14. Cut the bread into cubes of about 2 to 3 centimeters.
15. 15. Place the bread cubes on a baking sheet lined with baking paper.
16. 16. Drizzle the bread cubes with olive oil and season lightly with salt.
17. 17. Preheat the oven.
18. 18. Toast the bread cubes in the preheated oven at 150 degrees convection (or 130 degrees convection, gas level 1 to 2) for about 8 minutes.
19. 19. Remove the bread cubes from the oven.
20. 20. Transfer the bread cubes to a bowl and let them cool.
21. 21. Measure out 3 tablespoons of the milk.
22. 22. Stir the starch into the 3 tablespoons of milk.
23. 23. Warm the remaining milk in a pot over low heat.
24. 24. Remove the rind from all cheese varieties.
25. 25. Grate the cheese finely.
26. 26. Slowly melt the grated cheese in the warm milk while stirring constantly.
27. 27. Stir the starch mixture into the cheese mixture.
28. 28. Season the fondue with some pepper.
29. 29. Wash the thyme sprigs.
30. 30. Shake the thyme sprigs dry.
31. 31. Add the thyme sprigs to the cheese mixture.
32. 32. Heat a fondue pot at the table over a flame.
33. 33. Pour the cheese fondue into the fondue pot.
34. 34. Place the vegetables and bread next to the fondue pot.
35. 35. Dip the ingredients into the cheese fondue as desired.

Valori per porzione

• kcal: 685
• Protein: 39 g · Fett/Fat: 41 g · Carbs: 40 g