Meat and Vegetable Fondue is a delicious dish typical of Swiss cuisine. Made with beef tenderloin and a selection of fresh vegetables, it is perfect for sharing with friends and family. The sauces accompanying the fondue are a mix of intense flavors, making every bite an explosion of taste. A must-try!
Choose the meat carefully; it should be lean and tender. Cut it into small pieces. Get some corn oil and, of course, the appropriate pot and forks.
Prepare the vegetables for a crudité that will pleasantly interrupt the taste of the meat; cut the fennel into wedges, scrape the carrots and cut them vertically into quarters, clean the radishes, the heart of a white celery, and the Belgian endive cut into quarters.
Gather the cubed meat in one 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 oil to obtain a smooth paste.
When the sauce is whipped, add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 onions, and finely chopped egg whites.
Aiolà: prepare a mayonnaise and at the end crush or finely chop 2 cloves of garlic, incorporating them gently.
Pink Sauce: prepare a mayonnaise and at the end add 1 tablespoon of Salsa Rubra mixed with 1 tablespoon of mustard, 2 tablespoons of brandy, and 1/2 glass 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) | 320.42 |
| Carbohydrates (g) | 1.19 |
| of which Sugars (g) | 0.85 |
| Fat (g) | 46.27 |
| of which Saturates (g) | 5.56 |
| Protein (g) | 20.49 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.11 |
