Festive Meat and Vegetable Fondue

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Festive Meat and Vegetable Fondue
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
6
Ingredients
250 grams
green Asparagus
600 grams
1 bunch
125 grams
Prosciutto (thin slices)
600 grams
Beef fillet (tenderloin or center piece)
80 grams
green Olives (pitted)
12
400 grams
fresh mini sausage
800 grams
1 liter
Vegetable oil (for frying)
2

Preparation steps

1.

Rinse asparagus, drain and pat dry and peel lower third and cut off ends and cut into 4 cm (approximately 1 inch) pieces. Blanch asparagus in boiling, salted water for about 10 minutes and drain, rinse with cold water and drain. Cut chicken into cubes about 2 cm (approximately 3/4 inch). Wrap each chicken cube in a half slice of prosciutto and 1 sage leaf and cut rolls crosswise.

2.

Slice beef into 0.5 cm (approximately 1/4 inch) slices and cut in half crosswise. Pat dry asparagus, olives, and tomatoes and alternately wrap with fillet slices and cut rolls crosswise.

3.

Prepare mixed vegetables and cut into into bite-size pieces. To serve, fill fondue pot with oil and heat on the stove until small bubbles appear when end of a wooden spoon is submerged in oil. To serve, set fondue pot on a chafing dish and arrange all ingredients on serving plates.

4.

Thread prepared ingredients onto fondue forks and cook in hot oil, to taste.