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Meat and Vegetable Fondue is a tasty dish typical of Swiss cuisine. Prepared with beef fillet and a selection of fresh vegetables, it is perfect to share with friends and family. The sauces that accompany the fondue are a mix of intense flavors, making every bite an explosion of taste. A must-try!
Step 1 of 8: Prepare the vegetables for a pinzimonio that will pleasantly break up the flavor of the sausage
Step 2 of 8: Place the cubed meat in a bowl and the prepared vegetables in another bowl and prepare the sauces
Step 3 of 8: Enrichetta sauce: shell the hard-boiled eggs and mash the yolks in a bowl
Step 4 of 8: Salt and add the oil to obtain a smooth paste
Step 5 of 8: When the sauce is whipped, add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 small onions and the egg whites finely chopped
Step 6 of 8: Aiolà: prepare a mayonnaise and, at the end, mash or chop 2 cloves of garlic, gently folding them in
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs, Fish, Milk, Celery, and Mustard · Allergens to verify: Gluten
Step 7 of 8: Pink sauce: prepare a mayonnaise and, at the end, add 1 tablespoon of Rubra sauce mixed with 1 tablespoon of mustard, 2 tablespoons of brandy and 1/2 cup of cream
Step 8 of 8: Mustard sauce: dilute 1/2 jar of mustard with the juice of 1/2 lemon
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detectedDetectedTo be verified
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