Recipes

Valais cheese-and-tomato fondue

Name: Valais cheese-and-tomato fondue
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g grated Raclette du Valais cheese AOP; 400 g grated Valais alpine cheese; 3 dl Fendant wine from Valais; 250 g tomato sauce; 1 clove of garlic, peeled and sliced in half; 4 level tsp cornflour; 1 small glass Valais kirsch; 600-800 g small potatoes, boiled in their skins; Ground pepper

Category
Main Course
Difficulty
Intermediate
Nutritional value / pers.
973 kcal
Total time
20 min
Preparation time
20 min

Ingredients (4 people)

Preparation

Rub the fondue pot with the garlic, add the wine and heat over medium heat.
When the wine starts to heat, add the Raclette and the cheese and let them melt over a low heat, stirring continuously.
Add the tomato sauce and keep stirring until the mixture becomes homogeneous.
Mix the cornflour with the kirsch and pour in the caquelon. Continue stirring.
At the first boil, remove the fondue pot, season with pepper and place the caquelon on a “réchaud” burner on the dining table.

Put a portion of potatoes on each plate, cut in pieces and ladle some tomato fondue over them.