Monday, February 7, 2011

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Gorgonzola and Brie Fondue

Fondue di Gorgonzola e Brie

After nearly three years of blogging, I realize that he never published a fondue ... The reason is simple: the fondue is a dish usually prepared in the cold and dark winter nights, does not advance ever and a photograph with natural light that does justice to the beauty of set (my beloved cast iron cocotte, with all its various media to keep the contents hot even on the table) and the hot melted cheese is not possible.
The opportunity to propose it, I was finally offered by the visit of a pair of dear, dearest friends , who gave me the joy of sharing lunch with us last Sunday.
I decided to prepare this dish for them so friendly and relaxed, which seemed well suited to the intimate and friendly that I finally managed to create in my home, thanks to recent restorations which I mention: I swear that those precious moments when each of us skewering the abundance of flower Tyrolean or dried fruit and fresh with the proper fork to dip it in the casserole and remove dripping with creamy cheese, lulled by the supplier of furniture and a fresh shabba Gaelic dirge in the background, have been for me of perfect happiness.

Fondue di Gorgonzola e Brie

  • 2 glasses of white wine 250 grams of brie
  • 300 g gorgonzola dolce
  • 4 tablespoons cornstarch
  • 2 tablespoons brandy or cognac

To serve:

  • cubes of toasted bread and dried fruit
  • fresh fruit in abundance

Procedure: If

have a fondue set that can go directly on the stove, pour the white wine into the casserole and bring to a boil. Remove from heat, add the chopped cheese and stir to dissolve completely. Mix the cornstarch in the liqueur and pour in mixture. Heat it, then transfer it on the warmer on, close the casserole, bring to the table and let it swell for 5 minutes.

Taste, dipping bread or fruit in the cream get served directly from the casserole.

If your kit is not suitable to the gases, the preparation made in a regular pot and transferred it all into casserole from service only when you bring to the table, by mounting the fondue on warming.


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