An appetizer that we all loved in my home, young and old: Fondue cheese with stewed cabbage, fennel seeds, hazelnuts and crispy bacon. For the recipe I was inspired from the November issue of salt&Pepper and I only did some small addition and minor changes. The ingredients blend between them to perfection and the discreet but persistent flavor of fennel seeds is definitely the most I liked the dish. Not a secondary element, It is prepared in a short time and is of great effect, How about for Christmas or new year's Eve?
Ingredients for 4-6 people (Depending on the size of the container that you use):
- 600 grams of cabbage, without the hardest Central Coast
- 1 leek
- the green parts of a finely chopped spring onion
- 150 ml of cream
- 100 milliliters of late whole
- 1/2 teaspoon of cornstarch or potato starch
- 120 grams of grana padano
- 4-6 slices of bacon
- 1 tablespoon fennel seeds
- 40 grams butter
- a pinch of nutmeg
- salt and pepper
- a handful of whole toasted hazelnuts
Clean the cabbage from Central Coast hardest and wash it well. Chop it with a knife. Thinly slice the leek and sauté in a pan with butter, When will be slightly wilted add the cabbage and fennel seeds. Season with salt, pepper and cook for 15 minutes, adding, If necessary, little hot water. Meanwhile, prepare the fondue: dissolve the cornstarch in a little cold milk, then add the remaining milk and cream and bring to a boil in a saucepan: When the mixture will veil the spoon, Add the Parmesan cheese and mix off the heat until completely melted, season with salt and pepper. Keep in mind that cooling the fondue will tend to thicken further.
Cook the bacon in a hot pan without other fats, until it becomes crispy and put it out to dry on a piece of blotting paper.
Compose shorts putting on the bottom a little’ cabbage and leek, then cover with melted Parmesan cheese and garnish the drink with other cabbage, toasted hazelnuts, the green parts of onions finely sliced and the slices of crispy bacon.