Cheese Fondue with Marinated Broccoli and Dried Tomatoes
- 500 grams Broccoli
- 1 shallot
- 3 tablespoons White vinegar
- freshly ground pepper
- 6 tablespoons olive oil
- 150 grams sun-dried tomato in oil
- 1 Baguette
- 300 grams Raclette Cheese
- 300 grams Chevrol goat cheese
- 1 garlic
- 300 milliliters white wine
- 2 teaspoons cornstarch
- 4 tablespoons Grappa
- 1 pinch Nutmeg
- 1 generous pinch cayenne pepper
Rinse the broccoli, cut into florets and blanch for 2-3 minutes in salted water. Drain the broccoli retaining the cooking water. Peel the shallot and dice. Combine the vinegar, 8 tablespoons of blanching water, salt, pepper, oil and shallots and stir. Place the broccoli in the marinade and let sit for 2-3 hours.
Drain the tomatoes and cut into strips. Cut the baguette into cubes and place in bowls with the tomatoes and marinated broccoli.
Cut the cheeses into small cubes. Peel, halve and rub the fondue pot with garlic clove.
In a pot combine the diced cheese with the wine and melt, stirring constantly over medium heat. Stir the cornstarch and Grappa into the cheese mixture, stirring until smooth. Simmer for 2-3 minutes until the fondue is bound together. Season well with pepper, nutmeg and cayenne pepper.
Simmer the cheese mixture in a fondue pot and gently simmer over low heat. Place the prepared ingredients on the table. Place the broccoli and bread cubes on fondue forks and dip into the hot cheese.