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We find Fabian in his alp hut near Bern where he is cooking meals for madame Cancelarra. Many of his female fans will be keen to know what Fabian prepares.

-So Fabian what are we preparing today?

-Well I cannot wait to be a father and so I am preparing a spicy fondue according to a recipe I got from Peter Sagan. For that we need a monk’s head.

– I can imagine Sagan drinks his fathers blood but not that he is a real  cannibal

-you stupid the monks head is a famous swiss cheese: tête de moine. These are the ingredients

< 1 garlic clove, halved crosswise
1 1/2 cups dry white wine
1 tablespoon cornstarch
2 teaspoons kirsch (optional)
1 pound curls of monk’s head
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch (if using; otherwise, use water or wine) in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. Transfer to fondue pot set over a flame.

– What will we dip into this boiling pot?

-Well, during the stages I collected some bits and pieces : cubes of French bread, cubes of apple and pear, roasted potatoes, raw red bell pepper, blanched broccoli florets.

-What to drink?

-I got some excellent dry white wine from Karl Van Nieuwkere after my appearance on Vive le vélo, some Sancerre will do?

-Perfect, what are we preparring tomorrow?

-my own stock, can I make a little bit of publicity……



Fat-free vegetable bouillon, recommended by Fabian Cancellara.

Cancellara Bouillon