Description
In the recipe of the fondue "Classic" (http://www.povareno k.ru/recipes/show/28 066/) I promised I will talk about the method of preparation of the usual grated cheese. And now is the time! A huge thanks to my Swiss friends, following the advice which prepared this dish. Special thanks to "aboriginal" Alps Pickle Mayonnaise for his valuable hints!
Ingredients
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Cheese
800 g
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Dry white wine
400 ml
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Garlic
3 tooth
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Bread
-
Pickled cucumber
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Onion
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Sausages
Cooking
Cheese RUB on a grater or just chop into small pieces. If it is possible to buy already grated (as done in this case), it will be easier.
Cut a clove of garlic RUB pandurica.
Pour into it the wine and let heat up on a normal burner.
As soon as the wine warmed up much and it will steam, slowly pour it into the cheese. First, pour a small portion, stir thoroughly, then add more, etc, until you dissolve all the cheese.
RUB on a small grater and the garlic and pour it to the cheese.
All mix again thoroughly, remove fandorinu from heat and transfer to the burner.
The rest is no different from the previous recipe: pinned to the fork bread, omit the cheese. Very tasty, if the bread is first dipped in Kirsch (cherry liqueur), and then cheese.
Optional drink wine, eat smoked, pickled onions or cucumbers.
Especially nice to finish dinner with cheese, which remains on the bottom of pandurica. She, according to tradition, given to the guest of honor.
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