Fondussimo is celebrating in style by teaming up with theCulinary Impostorto revisit your holiday fondue Keto style! Just like us, immerse yourself in the gourmet and delectable world of this gourmet dish and gather your loved ones around the only set with baskets that allows you to revolutionize your fondue meals!
Go with the flow and go with the flavour with this celebratory fondue recipe that’ll give you a (tasty!) basket of joy each time!
Add some spice to your Xmas dinner and a dose of gourmet comfort to your plate. With its appetizing shades of red and green, this creation will delight all the elves in your household, even those who normally prefer to hide under the coats!
Your tools:A Fondussimo. A large pot. Holiday magic!
With lots of love, Matt The Impostor
bouillon
Ingredients
FOR THE BROTH
60 mL (¼ cup) olive oil
1 onion, diced
1 stalk celery, cut into short pieces
500 mL (2 cups) low-carb red wine
3 liters (12 cups) beef broth
540 mL tomato juice
15 mL (1 tbsp.) fennel seeds
5 mL (1 tsp.) chili flakes
1 sprig rosemary
Salt and pepper to taste
FOR THE SAUCE
500 mL of 35% cooking cream
3 cloves garlic, chopped
60 mL (¼ cup) finely grated Pecorino Romano cheese
Salt and pepper to taste
TOPPINGS
Homemade meatballs, Italian sausages in sections, beef flank steak in fillets, sliced Wagyu beef, olives, cherry tomatoes, oyster mushrooms, artichoke hearts, rapini and fennel.
Preparation
FOR THE BROTH
It is important to have the ingredients on hand before starting the recipe.
Heat the oil in a large pot and brown the onion and celery over medium-high heat.
Deglaze the bottom of the pot by adding the red wine. Reduce the liquid by half.
There’s nothing you can do about this wait period, but you can plan to play this festive tune: Fa la la la la la la la la
Add the remaining ingredients and simmer for 30 minutes.
Sift before pouring into the fondue pot.
FOR THE SAUCE
In a large saucepan, heat cream with garlic over low heat. Simmer gently and reduce by a quarter. Remember to turn on the stove for the magic to happen!
Remove from heat.
Puree garlic in the cream with a blender.
Add Pecorino Romano and season to taste. Stir with a wooden spoon until smooth. Do not use a candy cane stick to stir!