Skip to content

Aldini Style Cheese Fondue Minestrone

Aldini Style Cheese Fondue Minestrone (anime)
Anime, Episode 75source detected automatically

Recipe

Sign in to see which ingredients you already have and to save recipes.

Totsuki AI version

Aldini Style Cheese Fondue Minestrone

Home version — tomato minestrone with a hollowed tomato "bowl" of cheese fondue in the centre

Difficulty
Total time
1 h 5 min
Hands-on
1 h 5 min
Cost
¥¥¥¥
Servings
4

Equipmentlarge pot, small saucepan, sharp knife

Tasterich, umami, comforting, herby

Ingredients

+ added by Totsuki AI.

Minestrone

  • 3 tbsp olive oil, plus extra to finish (added by Totsuki AI)
  • 1 onion, diced (added by Totsuki AI)
  • 1 carrot, diced (added by Totsuki AI)
  • 1 celery stalk, diced (added by Totsuki AI)
  • 2 cloves garlic, crushed (added by Totsuki AI)
  • 1 zucchini, diced (added by Totsuki AI)
  • 400 g canned tomatoes (added by Totsuki AI)
  • 800 ml vegetable stock (added by Totsuki AI)
  • 1 potato, diced (added by Totsuki AI)
  • 60 g small pasta, such as ditalini (added by Totsuki AI)
  • 50 g parmesan, grated (added by Totsuki AI)
  • 40 g mozzarella, diced (added by Totsuki AI)
  • basil leaves, to taste (added by Totsuki AI)
  • salt, to taste (added by Totsuki AI)
  • black pepper, to taste (added by Totsuki AI)

Fondue tomato bowls

  • 4 medium tomatoes (added by Totsuki AI)
  • 80 g gruyère, grated (added by Totsuki AI)
  • 30 g parmesan, grated (added by Totsuki AI)
  • 60 ml white wine (added by Totsuki AI)
  • 1 tsp potato starch (added by Totsuki AI)
  • 1 clove garlic, halved (added by Totsuki AI)

Method

  1. Minestrone

    1

    Warm the olive oil in a large pot and gently cook the onion, carrot and celery for 8 minutes until soft. Add the garlic and zucchini for 2 minutes.

  2. 2

    Add the canned tomatoes, stock and potato. Simmer for 20 minutes, then add the pasta and cook until tender. Season with salt and pepper.

  3. Fondue tomato bowls

    3

    Cut the tops off the tomatoes, scoop out the seeds and warm the shells in the oven at 160 °C for 5 minutes.

  4. 4

    Rub a small saucepan with the cut garlic, add the wine and bring to a simmer. Toss the cheeses with the starch and stir them in handful by handful over low heat until smooth.

  5. Serve

    5

    Stir most of the parmesan into the soup. Ladle into wide bowls, scatter over the mozzarella and set a tomato shell in the middle of each.

  6. 6

    Fill the tomatoes with the hot fondue, drizzle the soup with olive oil and add basil. Dip the cheese into the fondue as you eat — cheese on cheese!