Spicy Fondue with Tomatoes

Description

Preparation: 35 min.
Cooking time: 20 min.
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Ingredients

At a glance
Cheeses
Comté
Emmental
Fol Epi
Fondue
Serves
6
- 3.5 cup canned whole or puréed tomatoes
- ½ red or yellow pepper, cut into small squares
- 3.5 tbsp. butter
- 3.3 cup grated cheese (a mixture of emmental, comté and Fol Epi, for example)
- 0.6 cup heavy cream
- 1 glass of white wine
- 1 tsp. potato starch
- 1 garlic clove
- pepper and paprika

Methods/steps

Preparation:
Rub the fondue pot with the garlic clove.
Melt the butter in the pot and add the pepper.
Brown for 5 minutes and then add the tomatoes.
Cook for 5 minutes and then add the grated cheese. Stir with a wooden spoon until the cheese melts, making figure 8s with the spoon.
Add pepper and paprika to taste. Add 1 tsp. potato starch and then the heavy cream.
To finish, add the glass of white wine.

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