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!
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Prepare the vegetables for a pinzimonio that will pleasantly break up the flavor of the sausage
Place the cubed meat in a bowl and the prepared vegetables in another bowl and prepare the sauces
Enrichetta sauce: shell the hard-boiled eggs and mash the yolks in a bowl
Salt and add the oil to obtain a smooth paste
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
Aiolà: prepare a mayonnaise and, at the end, mash or chop 2 cloves of garlic, gently folding them in
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
Mustard sauce: dilute 1/2 jar of mustard with the juice of 1/2 lemon
Fondue set
Knife
Cutting board
Svizzera
| Energy (kcal) | 247.76 |
| Carbohydrates (g) | 1.7 |
| of which sugars (g) | 1.25 |
| Fat (g) | 21.83 |
| of which saturates (g) | 9.32 |
| Protein (g) | 10.23 |
| Fibre (g) | 0.48 |
| Salt (g) | 0.79 |
