Savoyard fondues :
You need:
- Emmental, Comté, Beaufort (or any other cheese you like)
- White wine
- Bread (preferably baguette)
- A pan or a fondue machine
- Wooden spoon
- Iron picks
Preparation:
- Cut the cheeses into small pieces (small cubes)
- Once everything is cut up, put the cheese in a saucepan or in the fondue machine
- Add 1/4 wine per 1 kg of cheese
- Heat for 10 minutes, stirring gently with a spoon (preferably wooden)
- Cut bread into slices
- Then serve with the picks
Raclette:
You will need:
- A raclette machine
- The raclette
- Charcuteries
Preparation:
- Put the cheese in the device
- Let the cheese melt for about 5 minutes (a little more depending on the device at the beginning and if you want grilled cheese)
- Transfer the cheese to the plate with a wooden spatula
- Serve with charcuterie (and/or potatoes)
PS: the recipe for the vercouline is the same, just change the raclette cheese with Vercors blue cheese
Gratin of raviole with blue cheese:
You need:
- Vercors blue cheese
- Frozen raviole
- One or two bricks of soya milk
- pepper
- White wine
Preparation:
- Put a layer of ravioli (previously frozen), then add a layer of blue cheese cut into cubes, then put a layer of ravioli, then blue cheese, etc., but finish with a layer of blue cheese
- Take the brick(s) of soya milk, add pepper and a little white wine (to measure, the wine-milk mixture must cover the final layer of blue cheese)
- Bake in a hot oven at 200°C for about 20 minutes, wait until the dish cools down a bit and then eat.
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