Pesto fondue with edible boletus

01. October 2011

For 4 persons


  • 20g butter
  • 1 small onion
  • 1 clove of garlic
  • 3,5dl white wine
  • 400g grated Appenzell (swiss) cheese without rind
  • 400g grated Greyerzer cheese without rind
  • ca. 4 tsp Maizena
  • 1 small glass of Grappa or Kirsch
  • 3 tbsp herbs Pesto Genovese
  • 20g edible boletus dried
  • pepper from the grinder
  • ca. 1kg hearty bread

Preparatory work

  • peel onions and cut finely
  • peel garlic and cut finely
  • soak edible boletus in cold water, then remove from water, squeeze out well and cut coarsely
  • cut bread in bite sized cubes


Melt butter in Caquelon, add garlic, onions, edible boletus and steam for ca. 1 minute at low heat without letting darken. Pour on white wine, then add cheese and cook to a boil on low heat under constant stirring. Dissolve Maizena with Grappa or Kirsch and add together with herb Pesto.

Cook again to a boil under constant stirring, season to taste with pepper from the grinder and serve immediately.

Ingredients / Pesto Genovese 100g

  • 20g basil
  • 20g parsley italian
  • 5g pine kernels
  • 5g peeled garlic
  • 45g olive oil cold pressed
  • 10g grated parmesan
  • 10 pecorino (sheep‘s cheese from Italy) tart
  • 2g lemon juice
  • white pepper from the grinder

Preparatory work

  • wash basil, pluck and dab dry
  • wash parsley, pluck and dab dry
  • fry pine kernel fat free in non stick pan until light brown


Blend all ingredients (except cheese) very finely or crush in mortar.

Then add cheese, season to taste with white pepper from the grinder and round with lime juice.

Ruedi Lehmann

Pesto fondue with edible boletus

* incl. VAT, plus shipping