Mediterranean Fondue

Ingredients

For the broth : 

15 ml (1 tbsp.) olive oil

2 onions, chopped

30 ml (2 tbsp. tablespoons) chopped garlic

796-mL can diced tomatoes

3 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

250 mL (1 cup) red wine

60 mL (1/4 cup) basil pesto

3 liters (12 cups) beef broth

Salt and pepper to taste

For the sauce :

250 mL (1 cup) mayonnaise

125 mL (1/2 cup) grated Parmesan cheese

30 mL (2 tablespoons) chopped fresh parsley

15 mL (1 tablespoon) chopped fresh basil

15 ml (1 tbsp.) chopped fresh chives

Some chili flakes (optional)

Salt and pepper to taste

For the bundles :

225 g (1/2 lb) sliced beef fondue

18 mini-bocconcinis

Suggested garnishes:

Corn on the cob slices

Broccoli florets

Zucchini ribbons

Coffee mushrooms

Asparagus slices

Cherry tomatoes

Prosciutto or Parma ham slices

Unbaked meat tortellini

Cooked mild Italian sausage rounds

Preparation

1. Combine sauce ingredients in a bowl. Refrigerate for at least 1 hour before serving.
2. Place a mini-bocconcini in the center of each slice of beef. Close to form a bundle and hold closed with toothpicks.
3. In a saucepan, heat oil over medium heat. Cook onions and garlic for 1 to 2 minutes.
4. Add tomatoes, herbs, red wine, pesto and broth. Season with salt and pepper. Bring to a boil, then simmer over medium heat for 20 to 25 minutes, until about a quarter of the mixture has evaporated.
5. Taste and adjust seasoning if necessary.
6. If desired, strain broth through a sieve.
7. Pour the required amount of broth into the Fondussimo ÉVOLUTION. Reserve remaining broth. Use according to manufacturer's instructions. Serve with bundles, sauce and suggested garnishes.