The 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 for sharing 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!
Prepare the vegetables for a pinzimonio that will pleasantly interrupt the flavor of the sausage
Gather the diced meat in one bowl and the prepared vegetables in another bowl and prepare the sauces
Salsa Enrichetta: 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 shallots, and finely chopped egg whites
Aiolà: prepare a mayonnaise and at the end mash or chop 2 cloves of garlic, incorporating them gently
Salsa rosa: 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
Salsa alla senape: dilute 1/2 jar of mustard with the juice of 1/2 lemon
Fondue set
Coltello
Tagliere
Switzerland
| 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 |
| Fiber (g) | 0.48 |
| Sale (g) | 0.79 |
