Cheese Fondue with Marinated Broccoli and Sun-Dried Tomatoes

Ingredients

• 500 g broccoli
• Salt
• 1 Shallot
• 3 tbsp white wine vinegar
• ground black pepper
• 6 tbsp Olive oil
• 150 g sun‑dried tomatoes in oil
• 1 baguette
• 300 g raclette cheese
• 300 g goat cheese (Chevrol)
• 1 Garlic clove
• 300 ml white wine
• 2 tsp starch
• 4 tbsp Grappa
• a pinch nutmeg
• 1 tsp Cayenne pepper

Instructions

1. 1.

   Clean, rinse, and cut broccoli into florets. Blanch in salted water for 2-3 minutes, drain (reserve cooking water), then shock in ice water.

2. 2.

   Peel and dice the shallot. Mix vinegar, 8 tbsp of blanching water, salt, pepper, oil, and shallot cubes. Toss broccoli in this mixture and let marinate for 2-3 hours.

3. 3.

   Drain sun‑dried tomatoes and slice into strips. Cube baguette and arrange it with tomatoes and marinated broccoli on small bowls.

4. 4.

   Cube all three cheeses. Peel garlic, halve it, and rub the fondue pot (caquelon) with it.

5. 5.

   Add cheese cubes to the pot with white wine; stir constantly over medium heat until melted. Whisk starch with Grappa until smooth, then fold into the cheese mixture. Simmer for 2-3 minutes until thickened. Season generously with pepper, nutmeg, and cayenne pepper.