Meat and Vegetable Fondue

Preparation

1. STEP 1 OF 9

   Choose the meat very carefully; it should be lean and tender. Cut it into small pieces, get some corn oil, and of course, the appropriate pot and forks.

2. STEP 2 OF 9

   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.

3. STEP 3 OF 9

   Gather the cubed meat in one bowl and the prepared vegetables in another bowl, and prepare the sauces.

4. STEP 4 OF 9

   Enrichetta Sauce: shell the hard-boiled eggs and mash the yolks in a bowl.

5. STEP 5 OF 9

   Salt and add oil to obtain a smooth paste.

6. STEP 6 OF 9

   When the sauce is whipped, add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 onions, and finely chopped egg whites.

7. STEP 7 OF 9

   Aiolà: prepare a mayonnaise and at the end crush or finely chop 2 cloves of garlic, incorporating them gently.

8. STEP 8 OF 9

   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.

9. STEP 9 OF 9

   Mustard Sauce: dilute 1/2 jar of mustard with the juice of 1/2 lemon.

Suggestions

• Fondue set

• Knife

• Cutting board

General Information

Analysis

Macronutrients (100 gr)