Swiss Cheese Fondue Pasta
Created for one of my best friends. She loves cheese and pasta. She is Swiss and this initiated the creation of this dish. Make sure you have plenty of wine to wash this down. And yes make more as this is comfort food extra ordinaire.
Ingredients
- Cheese fondue mix proposal: Take:Gruyère AOC 300 gram, 100 gram Etivaz AOC, 300 gram Emmenthaler, 300 grams Vacherin Fribourgeois AOC or the classic mix Moitié-Moitié Vacherin Fribourgeois AOC and Gruyére AOC mixed with 3 Dl of an nice acidic white wine or if you are adventurous... take apple wein as well. Take Apple wein with a lot of acidity. Add pepper and muskat to taste. If wished a small glass of Kirsch schnaps. Add to this together and gently heat and keep stiring until you have a nice consistency. If too thick add some more wine. Yes you can mix in red wine as well but you might not be able to travel to Switzerland again!
- 3 slices of 1 cm smoked porkbelly
- 400 grams of fine egg pasta ideally fresh and home made
- bread cut in 1.5 cm cubes
- salt
- pepper
Preparation
1Gently heat up the fondue mix
2Slow fry the pork belly for at least one hour. Then once brown on both sides cut them into cubes when cooled down
3In the fat from the porkbelly fry the crouton golden brown
4Cook the pasta in salted water. Use 10 grams of salt per liter of water. Once cooked drain the pasta. Add enough of the cheese fondue mix to cover the pasta.
5Plate: Add a pasta covered in the cheese fondue to the plate. Add some more cheese fondue on top. Sprinkle some muskat and fresh crushed pepper. Now generously add the croutons and porkbelly cubes.
You can pair this delicious pasta with a nice dry white wine (Swiss Chasselas, Chignin or Roussette from Savoie, dry Champagne, dry Riesling or Chardonnay(Saint Véran etc.). Now for the red take a fresh light mostly young red wine (Beaujelois wines, Gamay based wines from moderate climates or a nice Sancerre rouge. Perhaps try a poulsard from the Jura region.)
