Arhive etichetă: cascaval

Un ‘moft’ de fondue: caşcavalul la capac / A kind of Romanian fondue


(for English version scroll down the page)

Majoritatea au auzit de fondue…acel amestec de brinzeturi copt in vin cu ajutorul unui vas special de ceramica.

Ca francezii, italienii si elvetienii ii revendica originile si asta e adevarat insa, pare-se ca doar elvetienii ar avea cistig de cauza. Ca etimologie, de prin secolul 18, francezii au cistig de cauza. Dar, prima reteta de fondue a fost implementata pe pamint elvetian, la Zurich, in secolul 17 sub numele de „Käss mit Wein zu kochen” adica..„brinza coapta cu vin”. De aici, variatiunile pe aceeasi tema s-au inmultit cu adaugirile de rigoare, mai mult sau mai putin inspirate si cu istorii sau istorioare care mai de care mai picante sau mai dulci.
Oricum ai da-o, fondue-ul de brinza e un bun national elvetian a carui suprematie nu a fost detronata inca. Ca pica greu la stomac, ca pute (daca ai nasul mai sensibil) in functie de brinzeturile pe care le folosesti, asta-i cu totul si cu totul alta poveste.

Daca-mi mut nasul in ograda proprie, adica intre bratele darnice ale Carpatilor neaosi, gasesc un CEVA similar fondue-ului elvetian si, prima intrebare care mi-a biziit curiozitatea a fost: oare sa fie muntele de vina?
Si, cum imaginatia a pus degetele la munca, nu pot decit sa spun ca varianta noastra nationala e infinit mai buna decit oricare alt amestec savant de brinzeturi copt in vin si cu origini atit de elvetiene sau de frantuzesti. Si daca-i mai dai linga si-un demisec alb de Diosig atunci poti doar sa oftezi a impacare cu gindul la cele grele de arome, savoare si nume cu rezonanta frantuzeasca.

100 gr unt
200-300 gr cascaval, taiat in felii groase
piper, boia sau ceva „picanterii”(fulgi de ardei iute uscat)

Pune untul intr-o tigaie nu prea mare si lasa-l sa se topeasca pe foc mic. Adauga cascavalul, presara-l cu condimentele dorite si acopera-l cu un capac. Lasa-l acolo pina se inmoaie apoi serveste-l imediat, alaturi de cuburi de piine neagra proaspata sau prajita sau de o piine densa, ardeleneasca, ca asa-i sta bine cascavalului.


Most have heard of fondue … that mixture of cheeses baked in wine into a special ceramic pot . Like the French, the Italians and the Swiss claimed as being theirs. But it seems that only the Swiss would have won the case . As the etymology of the 18th century , the French had won, but the English closed in .
However, the first fondue recipe was implemented on the Swiss ground in Zurich , in the 17th century as the ” Wein zu kochen mit Kassim „…” cheese baked with wine”. Hence, variations on the same theme have increased (with the addition of more or less inspired “improvements”). Obviously, all those new recipes were accompanied by all sort of stories (some of them were sweet and some of them had quite some spiciness to them).
No matter how you put it, the cheese fondue is a Swiss national asset whose supremacy has not been dethroned yet. The fact that it is heavy on the stomach, and it “stinks” (if you have sensitive nose – depending on the cheeses you use ), it is a totally different story.
I start looking into my own yard (between the generous arms of the Carpathians) and I found something similar to Swiss fondue. The first question that buzzed into my mind was: is it the Mountain to be blamed?
And, as imagination put its fingers to work , I can only say that our national version is infinitely better than any other scholar mixed cheeses baked in wine regardless of its Swiss or French origins. And if you add a semi-dry white Diosig , then you can only sigh at the thought of reconciliation with the heavy aroma , flavor and French sounding name .

100 gr butter
200-300 gr Kashkaval, thickly sliced
Black pepper, Paprika, Hot pepper flakes

Put the butter into a pot (not too large) and let it melt on low heat. Put in the Kashkaval slices and spread the spices on the top and cover the pot with a lid. Let the slices soften up and serve immediately beside cubes of rye bread (fresh or toast) or any other heavy, high density type of bread.