Gorgonzola-Provolone Fondue

Ingredients

• 400 g artichoke hearts (1 can)
• 1 tbsp red wine vinegar
• 4 tbsp Lemon juice
• Salt
• freshly ground pepper
• 4 tbsp olive oil
• parsley
• 200 g beef tenderloin
• 1 Tbsp clarified butter
• 150 g rigatoni (short pasta)
• 150 g Mushrooms
• 1 baguette
• 1 Garlic clove
• 300 g provolone cheese
• 300 g Gorgonzola
• 200 ml heavy cream
• 250 ml dry white wine
• 4 tsp cornstarch
• 2 tbsp grappa

Instructions

1. 1.

   Drain the artichokes and quarter them. Mix vinegar with 2 Tbsp lemon juice, salt, and pepper; whisk in olive oil. Rinse parsley, shake dry, finely chop leaves, and stir into the dressing. Toss the artichokes in the mixture, add paprika strips, cover, and refrigerate.

2. 2.

   Season the beef tenderloin with pepper and sear it for 5 minutes on all sides in hot clarified butter. Remove, season with salt, wrap in foil to rest briefly, then slice thinly.

3. 3.

   Cook rigatoni in plenty of boiling salted water according to package instructions until al dente. Clean mushrooms, drizzle with remaining lemon juice, and optionally cut large ones into thicker slices. Dice the baguette and spread on a bread basket.

4. 4.

   Meanwhile, peel and halve the garlic clove; rub the fondue pot (caquelon) with it. Dice both cheeses finely and add them to the pot with cream. Remove 3 Tbsp of wine, pour the rest over the cheese. Warm gently over low heat while stirring constantly until the cheese melts.

5. 5.

   Stir in remaining wine and cornstarch until smooth; bind the cheese mixture. Season with grappa and pepper. Place the fondue on a warming burner to simmer quietly over a small flame. Drain rigatoni, let it dry slightly, then bring all prepared ingredients to the table. Skewer rigatoni, bread cubes, mushrooms, and meat slices onto fondue forks and dip them through the cheese sauce. Serve with artichoke‑paprika salad.