How to turn a pumpkin into a Swiss Fondue!
Some time ago, one of my friend published on Facebook a beautiful recipe from a Arthurs Tochter Kocht's blog in Germany. I immediately loved the picture (my friend Ralf Bender is a photographer!) and the comment on the tasting was just so mouthful that I started to look for the recipe! (all in German!).
I found out that he was also inspired by Paul Bocuse. I looked for the original recipe and started to think. This amazing chef really changed the French cuisine 50 years ago and was one of the pioneer and creator of the Nouvelle Cuisine!
Paul Bocuse comes from the Lyon's region and has several restaurants there. I went to some of them in the centre of Lyon and as any French gourmet, I totally adore this man! (even if he is a little bit megalomaniac).
But I am talking too much, and I forget the most important: Pumpkin Swiss Fondue!
or How to mix too of my favorite dishes! ;-)
To prepare this extremely good looking recipe for 4 persons, you need:
- 1 pumpkin (2 kgs.)
- 300 grs of grated comté cheese
- 250 ml f heavy cream
- 1 garlic clove
- 1 glass of white dry sherry (Osborne brand is always good!)
- salt, pepper and nutmeg
Turn on the oven to 180ºC.
Open the pumpkin carving a cover with a knife on the top. Take out the seeds and inside part. Place the pumpkin in a baking tray.
Crush the garlic and put it in the pumpkin, put the cheese, the cream and the wine and stir with a spoon in order to mix the ingredients.
Add salt and pepper and fresh grated nutmeg.
Put in the oven for 30 minutes. If the top is getting too brown or the pumpkin is getting burned, protect it with some aluminum foil.
Serve directly to the guests with some nice toasted bread. With the spoon carve the pumpkin flesh and add some of the creamy cheese fondue! Enjoy!!! The mix is amazing and the Sherry wine gives it a very special twist!
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