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Recettes
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Fonduta bourguignonne
Per 6 persone : • 1 l d’olio • 200 g di filetto di manzo per persona tagliato a
cubetti di 2 cm
Salse : maionese, salsa rosa, dragoncello, salsa bemese, salsa piccante,
salsa alle erbe.
Mettete il termostato sulla posizione 5. Versate l’olio nella casseruola. Lasciate
scaldare per circa 15 minuti.
Inserite un cubetto di carne nella forchetta e immergetela nell’olio bollente per
circa 1-2 minuti, prima di gustarlo.
Fonduta rustica
Per 6 persone : • 1 pollo dissossato tagliato a pezzi • 4 grosse cipolle tagliate
a pezzi • 1 l d’olio d’arachide • sale • pepe • 1 spicchio d’aglio
Salse : maionese, salsa rosa
Mettete il termostato sulla posizione 5. Versate l’olio nella casseruola e
aromatizzatelo. Lasciate scaldare per circa 15 minuti.
Durante la degustazione, lasciate il termostato sulla posizione 5. Inserite un pezzo
di pollo e un pezzo di cipolla nella forchetta e fate friggere per circa 4 minuti. Salate
e pepate.
Fonduta delle Antille
Per 6 persone : • 500 g di filetto di merluzzo fresco o di nasello • 3 spicchi
d’aglio • 1 cipolla • 1 peperoncino • 2 grosse patate già cotte • 6 gamberi o
18 gamberetti sgusciati • 1 limone • sale • farina • 2 uova • 1 litro d’ollo
Salse : maionese, salsa creola, pili-pili
Tritate i filetti di merluzzo, gli spicchi d’aglio, la cipolla, il peperoncino e le patate.
Mescolate il tuffo con 2 uova e formate delle polpettine della grandezza di una
noce che poi passerete nella farina. Tagliate i gamberi in 2 o 3 pezzi e infarinateli
leggermente. Versate l’olio nella casseruola. Mettete il termostato sulla posizione
5. Lasciate scaldare per 15-20 minuti.
Durante la degustazione lasciate il termostato sulla posizione 5. Per degustare, fate
friggere per circa 5 minuti le polpette e 2-3 minuti i gamberi.
Accompagnamenti : riso alla creola.
Fonduta
Ricette
TsFondues 06-07 4/06/07 14:18 Page 43
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