This fondue reimagines the great Italian classic in a convivial and warm version. The captivating aromas of red wine, tender vegetables, and fragrant herbs transform each bite into a true culinary journey to the heart of Emilia-Romagna, birthplace of this legendary sauce that has united Italian families for generations.
This recipe is part of a collection inspired by French and European gastronomy 🇫🇷
Ingredients
4 L beef broth
600 to 800 ml tomato sauce
500 ml (2 cups) full-bodied red wine
8 bouillon cubes (e.g., beef or Kub Or)
3 carrots, diced small
3 celery stalks, diced small
1 large onion, diced small
6 garlic cloves, finely chopped
150 ml (2/3 cup) tomato paste
125 g (about 1 ½ cups) grated Parmesan
1 bouquet garni (thyme, bay leaf, parsley)
45 ml (3 tbsp) olive oil
10 ml (2 tsp) sugar
Salt, pepper and Cayenne, to taste
Homemade Pesto
200 ml olive oil
500 ml (2 cups) fresh basil leaves, lightly packed
3 garlic cloves
50 g (1/2 cup) grated Parmesan
30 g (3-4 tbsp) toasted pine nuts
2.5 ml (1/2 tsp) sugar
Salt and freshly ground pepper, to taste
Dipping Items
Ground beef, formed into small meatballs
Ground pork, formed into small meatballs
Ground veal, formed into small meatballs
Fresh tagliatelle
Stuffed ravioli
Dry pasta of your choice, pre-cooked
Carrot ribbons, blanched
Zucchini slices or zucchini spirals
Celery stalks, blanched pieces
Halloumi, in strips
Preparation
In a large pot, sauté onion, carrots and celery in olive oil.
Add garlic and tomato paste, cook for 2 minutes.
Pour in red wine, let reduce by half.
Add broth, tomato sauce, Parmesan and bouquet garni.
Simmer 25-30 minutes until reduced to 3.5 liters and adjust seasoning with pepper, salt, Cayenne and sugar, to taste.
Strain through a fine-mesh strainer to remove larger pieces and keep them for another use.
For homemade pesto: blend all ingredients in a blender or with an immersion blender until you get a smooth but textured paste.
Pour the hot broth into the Fondussimo fondue pot.
A Few Tips
Replace the pesto with a Parmesan béchamel for children.
To deepen the umami flavor of the broth, add 2-3 tbsp of soy sauce. Sacrilege or revelation? Your taste buds will whisper the answer.
Add a few cherry tomatoes to the baskets for a fresh twist.
Dare to try mixed meatballs (beef-pork-veal) for more flavor. If desired, season them with pepper, salt, chopped herbs, garlic and finely minced shallot. The ultimate indulgence: stuff them with a small piece of cheese.
Dry pasta reheats perfectly in the baskets: pre-cook them al dente. You can also sear the meatballs to speed up their cooking in the broth.
Have leftover broth after the meal? Combine it with the pre-cooked mirepoix and use it as a pasta sauce base.
