Di: Patrizia Rennis
Tagliare lo spicchio d'aglio e strofinare l’interno del caquelon. Far rosolare la pancetta e togliera dal caquelon.
Sciogliere l’amido di mais nella birra e versarlo nel caquelon. Scaldare a fuoco medio e portare il vino a bollore, aggiungere il formaggio e farlo sciogliere mescolando continuamente. Raggiunta la consistenza giusta, ben cremosa, condire a piacere con subetti di pancetta rosolata e una macinata di pepe e trasferire il caquelon sul réchaud per mantere il calore.
Gustare affondando pane e/o patate nel formaggio fuso.
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