Cheese Fondue Recipe | Big Night In | Sorted Food

Peel 1 clove of raw garlic and rub it around the inside of your fondue bowl to give it garlic flavor.

Heat 500 ml of dry white wine in a saucepan until it's almost simmering.

Dust grated cheese with corn flour to stabilize it.

Add small amounts of cheese into the warm wine while continually whisking.

Keep adding more cheese until you reach the desired consistency of fondue.

Add a squeeze of lemon juice and a grating of nutmeg to the cheese mixture.

Prepare dippy items: roast potatoes, boiled potatoes, cherry tomatoes, celery, carrot batters, and quail's eggs.

Boil quail's eggs for 1 minute, then transfer them to cold running water for another minute to cool before peeling.

Make fugas bread by mixing strong white flour with dissolved dried yeast, water, sugar, salt, and olive oil.

Knead the dough for 5-10 minutes until elastic and sticky, then let it prove for an hour covered with a tea towel.

Caramelize 1 onion with a pinch of salt and pepper, a glug of oil, and a knob of butter until sticky, adding a pinch of sugar.

Mix cooled caramelized onions and chopped rosemary into the bread dough.

Shape the dough into a leafy shape with holes, brush with olive oil, sprinkle with sea salt and rosemary, and let it rest for 15 minutes.

Bake the shaped dough in an oven at 200°C for about 25 minutes.

Equipment Needed

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