Even if the fondue It is typical of the Swiss cuisine, it is also in France – one of the countries with which it shares the Swiss border – where it has reached popularity being considered one of the typical dishes of the gastronomy of France.
There are many ways to prepare the fondue, and, it is next to the Raclette, two dishes that are prepared with cheese and that are popular throughout the Franco-Swiss territory and in much of the planet.
Basically the classic Fondue It is salty and it is made with cheese. You need a pan for Fondue (also known as caquelón), a support and the adjustable burner or rechaud. The original recipe indicates that we must crush a clove of garlic and pass it through the saucepan and then add two hundred milliliters of white wine and three small tablespoons of cornmeal; When this mixture begins to thicken, we must add at least two types of cheese.
For an amount of wine such as the one indicated, it is recommended to add about four hundred grams of each type of cheese, with the most commonly used vacherin friburgués and grated gruyere.
Once a solid dough is obtained, it is kept in the saucepan over low heat and we proceed to dip skewers that can contain pieces of meat, bread, vegetables, and others, inside the cheese.
To taste the sweet version of this Typical dish of Franco-Swiss cuisine, we just have to do the Chocolate fondue and put to puncture pieces of fruit – stands out the use of strawberries, peaches, mango, in addition to the use of biscuits and cookies.
Currently, the Fondue recipe has been adapted to the gastronomy of various countries, over all of the Asian continent, and the following variants have emerged: Vietnamese Fondue, where beef and prawns previously cooked in vegetable stock are used; Chinese fondue, where pieces of seafood, meat and vegetables are submerged, the same ones that instead of being submerged in cheese are submerged in a special broth made with seafood; Fondue Bacchus, where pieces of meat that have previously been cooked in wine are submerged; Y, Fondue Bressane, where the protagonists are the pieces of chicken breaded and fried in oil.
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