Meat and Vegetable Fondue is a tasty 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 that accompany the fondue are a mix of intense flavors that make every bite an explosion of taste. Definitely worth trying!
Choose the meat very carefully; it should be lean and tender. Cut it into small pieces, get corn oil and, of course, the appropriate little pot and fondue forks.
Prepare the vegetables for a pinzimonio (raw vegetable dip) that will pleasantly break the flavor of the meat; cut the fennel into wedges, scrub the carrots and cut them lengthwise into quarters, clean the radishes, the heart of a white celery and the Belgian endive cut into quarters.
Gather the diced meat in one bowl and the prepared vegetables in another bowl and prepare the sauces.
Enrichetta sauce: peel the hard-boiled eggs and mash the yolks in a bowl.
Salt and add the oil to obtain a smooth paste.
When the sauce is emulsified add the juice of half a lemon, pepper, parsley, capers, anchovies, 2 pickled onions and the egg whites finely chopped.
Aioli: prepare a mayonnaise and at the end crush or finely chop 2 garlic cloves and gently incorporate them.
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
Switzerland
