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Three cheeses fondu parmesan, fresh basil and oregano tomato sauce,

Appetizers, Cheese

Perfectly made Mornay Sauce with Swiss cheese, Parmesan cheese and mascarpone, molded then breaded with a mixture of traditional and Panko bread crumbs, topped with an original Italian tomato sauce fresh basil and oregano

Ingredients

Recipe for 4 persons

Fondu parmesan

60 Gr
Butter
120 Gr
Wheat flour
425 Ml
Milk
500 Gr
Grated parmesan
500 Gr
Swiss cheese
200 Gr
Mascarpone

Tomato sauce

2 Lb
Italian tomatoes
1 Unit(s)
White onion
2 Clove(s)
Garlic
75 Ml
White wine
50 Gr
Butter
25 Ml
Olive oil
1 Bunch
Basil
3 Sprig(s)
Fresh oregano
150 Ml
Chicken stock
3 Sprig(s)
Thyme

Breading

100 Gr
Breadcrumbs
100 Gr
Japanese breadcrumbs (panko)
100 Gr
Wheat flour
100 Ml
Milk
3 Unit(s)
Egg
5 Gr
Salt
  • Olive oil
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

  • Set up
    Chop the onion, chop the garlic, chop the basil, Pick the leaves off the oregano and chop it,heat the chicken stock, cut the tomatoes into quarters.
  • Fondu parmesan
    Melt the butter in a saucepan over medium heat, add the flour, mix well then add the milk until the flour is browned, stir vigorously with a whisk until the mixture thickens and becomes smooth.Turn down the heat then stir in it the Parmesan and the Swiss cheese gradually using a wooden spoon. When the mixture become homogeneous, remove it from the heat and add the mascarpone chese to it.Pour the mixture in candy moldsCool them until you can unmold them and handle them with the fingers without distortion.
  • Breading
    In a bowl, beat the eggs with the milk, add salt and pepper.Mix the traditional breadcrumbs and PankoTake each one of the cheese balls you have fashioned and roll it in the flour, then in eggs mixture, now tosss it in the crumbs mixture.Cook them deep fried few minutes until obtaining a beautiful coloring.
  • Tomato sauce
    In a hot pan, sweat the onion in the butter and olive oil, once slightly caramelized add the garlic, thyme, half the basil and half the oregano and cook for one minute, deglaze with the white wine, boil then and add the tomatoes and mix well, now add the broth. Cover and cook over low heat 30 minutes. Blend with a hand mixure then add the other half of fresh herbs. Correct the seasoning and keep warm.
  • Plating
    In a small plate, place a large drop of sauce then stretch it with a spoon to give it a comma shape, harmoniously drop 2 or 3 Parmesan fondue and sprinkle with some fresh basil leaf.
Make sure you control well the temperature when adding the cheese, if it's too hot cheese will melt too quickly and will do an unpleasant layer of fat on top.

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