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Per preparare la riduzione di aceto balsamico: in un pentolino lasciare ridurre l’aceto balsamico fino a ⅓.
Per preparare le verdure in agrodolce: mondare e tagliare il sedano e la zucca a tocchetti regolari. Tagliare a metà i cipollotti per il lungo eliminando il ciuffo verde. Riunire tutte le verdure in una ciotola, bagnarle con l’aceto di vino bianco (o di mele) e mescolare.
In una padella antiaderente versare un filo di olio extravergine di oliva, aggiungere lo zucchero di canna e tostare le verdure su tutti i lati. Cuocere fino a quando le verdure diventano tenere e leggermente caramellate.
Per preparare la fonduta tiepida di formaggio erborinato: mettere il formaggio in un boccale e frullarlo con un frullatore a immersione aggiungendo un filo di olio extravergine di oliva e il latte precedentemente riscaldato, sino ad ottenere una crema liscia. Regolare di sale e pepe.
Servire la fonduta in fondine e accompagnarla con le verdure in agrodolce, bagnate con alcune gocce di riduzione di aceto balsamico. Decorare con foglioline di timo.
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