- Cooking at the table
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01. October 2010
Melt the butter in the fondue pot, add the garlic, onion, tomato cubes and the tomato puree and glaze for approx. 1 minute at a low heat.
Quench with white wine, and then add the cheese and bring to the boil at a low heat while continually stirring.
Dissolve the Maizena (corn flour) in the kirsch and add the finely cut pepperoncini.
Bring to the boil again under continuous stirring, season to taste with pepper from the mill and refine with oregano and parsley. Serve immediately.
Enjoy with olive bread.
Also glaze with finely chopped dried tomatoes.
Use another tasty bread instead of the olive bread, or enjoy with potatoes.