Sausage Fondue and Flat Bread with Regato

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Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!

After the end of both World War II and the consequent Civil War, Greece was completely destroyed economically and societally. Many families have lost at least one member, that being usually masculine, and poverty was hanging upon them. Infrastructure was non-existent and jobs were as scarce as gold. People of rural areas, although lived better during the wars because of their small farms and their animals, after the wars started to have serious survival problems.
So, they had two alternatives to consider and follow; either to emigrate and chase their luck to other countries or move to urban areas where jobs were more easily found and settle there. As a consequence, a big emigrating wave was created from Greece towards three countries mainly Germany, US and Australia. Plus, many people have started to move from the rural areas to the big centers.
Athens which was the capital of Greece has accepted the largest number of people trying to build a new life. From a few thousands of souls suddenly it has become a four million city. Large buildings have been built, not always in the most elegant and aesthetic way, so as to fulfill the continuously increasing demand for housing.

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To be able to serve all these people that were gathered in main cities, several shops have opened in every neighborhood. Butcher stores, little shops selling vegetables/fruits etc., bakery shops, pharmacies, dry cleaners, bookstores and convenient stores formed and continue to form the basic commercial fabric of what we call urban neighborhood. Of course big super markets have opened as well, but people continue to buy and support these types of stores especially now more than ever.
Sausages are a very scrumptious and delicious meze for us and we eat them quite often. You can find another recipe for sausage here. Every butcher has a recipe of his own and you can buy them by the kilo. There are many kinds and from many animals to satisfy everyone’s taste.
I happened to have a spare of 4 sausages from a charity we participated with the team of Food4Good, offered to us by Creta Farm a big Greek company producing ham, sausage, salamis etc. Coincidentally, I buy products from the specific company because I know they follow all the necessary measures to keep their premises safe and clean.

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I also received as a gift a whole fromage of Regato from Kerrygold. I buy this cheese regularly, because it melts perfectly over pizza dough and adds a lot of flavor in my gratins. Now, if this isn’t a coincidence, I don’t know what it is! So, I thought I should grasp the opportunity and make something really good for my family. I made a Sausage Fondue plus a Regato Flatbread to accompany it. Both recipes were delicious and after the sausage was gone, we left the little forks and just bathed our breads to the melted cheese. It was so delicious!

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Sausage Fondue

Ingredients

4 Creta Farm sausages 200gr. / 7 oz. each, cut in thin slices
4 tbsp olive oil

For the Cheese Fondue
2 1/5 cups of melted Regato Kerrygold
1 can milk dissolved as per company’s instructions
2 tbsp corn starch dissolved in 2 tbsp water
¼ tsp nutmeg
½ tsp onion powder
¼ tsp garlic powder
A small pinch of salt and freshly grounded pepper

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Instructions
Place a pan over medium fire, add the olive oil and sauté the sausage for 5 minutes.
Remove from fire and set aside.

For the Cheese Fondue
In pot add the dissolved milk with all the spices in medium heat.
When the milk starts to bubble slightly, pour the dissolved corn starch and whisk until the batter starts to thicken.
Add the cups of cheese and continue to whisk until it is completely incorporated to the mixture.

Transfer the cheese batter to a fondue apparatus and serve.
If you don’t have the apparatus you can serve it on a simple glass bowl, but from time to time you will have to scald it to the microwave.

 

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Regato Flatbread

Ingredients
1 1/2 cups lukewarm water
3 tablespoons olive oil
1 1/4 teaspoons salt
3 1/2 cups All-Purpose Flour
1 tablespoon instant yeast
1 tsp oregano
1 tsp dried basil
½ tsp onion powder
½ tsp garlic powder
270 gr. / 10 oz. Regato Kerrygold cut in small cubes

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Instructions
Lightly grease a 50cm / 20 in. diameter round pan and place a parchment paper which you will grease as well.
Combine all of the ingredients except the cheese and mix in your electric mixer with the hook at high speed for 60 seconds.
Add all the cheese but a few cubes to put them on top later, beating gently just to combine.
You will have a very sticky dough which you will have to scoop into the prepared pan, cover the pan and form it as rounded bread.

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Add on top the few Regato cubes you kept and let it rise at room temperature for 60 minutes, till it’s become puffy.
Preheat oven to 175° C / 375°F.
Bake the bread till it’s golden brown, 35 to 40 minutes.
Remove from the oven, wait 5 minutes and serve warm or at room temperature.

Disclaimer: I received those goods as a gift. All the opinions listed above are completely my own and I haven’t received any monetary compensation so as to state them.

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5.0 from 9 reviews
Sausage Fondue
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer / Main Course
Cuisine/ Κουζίνα: Swiss
Serves: 3 to 4
Ingredients/ Συστατικά
  • 4 Creta Farm sausages 200gr. / 7 oz. each, cut in thin slices
  • 4 tbsp olive oil
For the Cheese Fondue
  • 2⅕ cups of melted Regato Kerrygold
  • 1 can milk dissolved as per company’s instructions
  • 2 tbsp corn starch dissolved in 2 tbsp water
  • ¼ tsp nutmeg
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • A small pinch of salt and freshly grounded pepper
Instructions/ Εκτέλεση
  1. Place a pan over medium fire, add the olive oil and sauté the sausage for 5 minutes.
  2. Remove from fire and set aside.
For the Cheese Fondue
  1. In pot add the dissolved milk with all the spices in medium heat.
  2. When the milk starts to bubble slightly, pour the dissolved corn starch and whisk until the batter starts to thicken.
  3. Add the cups of cheese and continue to whisk until it is completely incorporated to the mixture.
  4. Transfer the cheese batter to a fondue apparatus and serve.
  5. If you don’t have the apparatus you can serve it on a simple glass bowl, but from time to time you will have to scald it to the microwave.

5.0 from 9 reviews
Flat Bread with Regato
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Bread
Cuisine/ Κουζίνα: Italian
Ingredients/ Συστατικά
  • 1½ cups lukewarm water
  • 3 tablespoons olive oil
  • 1¼ teaspoons salt
  • 3½ cups All-Purpose Flour
  • 1 tablespoon instant yeast
  • 1 tsp oregano
  • 1 tsp dried basil
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 270 gr. / 10 oz. Regato Kerrygold cut in small cubes
Instructions/ Εκτέλεση
  1. Lightly grease a 50cm / 20 in. diameter round pan and place a parchment paper which you will grease as well.
  2. Combine all of the ingredients except the cheese and mix in your electric mixer with the hook at high speed for 60 seconds.
  3. Add all the cheese but a few cubes to put them on top later, beating gently just to combine.
  4. You will have a very sticky dough which you will have to scoop into the prepared pan, cover the pan and form it as rounded bread.
  5. Add on top the few Regato cubes you kept and let it rise at room temperature for 60 minutes, till it's become puffy.
  6. Preheat oven to 175° C / 375°F.
  7. Bake the bread till it's golden brown, 35 to 40 minutes.
  8. Remove from the oven, wait 5 minutes and serve warm or at room temperature.
Notes/ Σημειώσεις
Recipe adapted from King Arthur's Flour

5.0 from 9 reviews
Λουκάνικο Fondue
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ορεκτικό / Κυρίως Γεύμα
Cuisine/ Κουζίνα: Ελβετική
Serves: 3 με 4
Ingredients/ Συστατικά
  • 4 λουκάνικα Creta Farm 200γρ. το καθένα, κομμένα σε λεπτές φέτες
  • 4 κ.σ. ελαιόλαδο
Για το Fondue Τυριών
  • 2⅕ φλ. λιωμένο Kerrygold Ρεγκάτο
  • 1 γάλα εβαπορέ διαλυμένο σύμφωνα με τις οδηγίες
  • 2 κ.σ. κορν φλάουρ διαλυμένο σε 2 κ.σ. νερό
  • ¼ κ.γ. μοσχοκάρυδο
  • ½ κ.γ. σε σκόνη
  • ¼ κ.γ. σκόνη σκόρδου
  • Μια μικρή πρέζα αλάτι και φρεσκοτριμμένο πιπέρι
Instructions/ Εκτέλεση
  1. Ζεσταίνετε ένα τηγάνι σε μέτρια φωτιά, προσθέτετε το ελαιόλαδο και σοτάρετε το λουκάνικο για 5 λεπτά.
  2. Βγάλτε από τη φωτιά και αφήστε το στην άκρη.
Για το Fondue Τυριών
  1. Σε κατσαρόλα, προσθέστε το διαλυμένο γάλα με όλα τα μπαχαρικά σε μέτρια φωτιά.
  2. Όταν το γάλα αρχίζει να βράζει ελαφρά, ρίξτε το διαλυμένο κορν φλάουρ και ανακατέψτε μέχρι να αρχίζει να πήζει.
  3. Προσθέστε τα φλιτζάνια το τυρί και να συνεχίστε να ανακατεύετε μέχρι να ενσωματωθούν πλήρως στο μίγμα.
  4. Μεταφέρετε το μίγμα σε συσκευή για φοντί και σερβίρετε.
  5. Εάν δεν έχετε τη συσκευή μπορείτε να χρησιμοποιήσετε ένα απλό γυάλινο μπολ, αλλά από καιρό σε καιρό θα πρέπει να το ξαναζεσταίνετε σε φούρνο μικροκυμάτων.

5.0 from 9 reviews
Τυρόψωμο με Ρεγκάτο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ψωμί / Ζύμη
Cuisine/ Κουζίνα: Ιταλική
Ingredients/ Συστατικά
  • 1½ φλ. χλιαρό νερό
  • 3 κ.σ. ελαιόλαδο
  • 1¼ κ.γ. αλάτι
  • 3½ φλ. αλεύρι για κάθε χρήση
  • 1 κ.σ. μαγιά
  • 1 κ.γ. ρίγανη
  • 1 κ.γ. αποξηραμένο βασιλικό
  • ½ κ.γ. κρεμμύδι σε σκόνη
  • ½ κ.γ. σκόνη σκόρδου
  • 270 γρ. Regato Kerrygold κομμένο σε κυβάκια
Instructions/ Εκτέλεση
  1. Λαδώστε ελαφρά ένα στρογγυλό ταψί με διάμετρο 50cm και στρώστε το με χαρτί ψησίματος .
  2. Βάλτε όλα τα συστατικά εκτός από το τυρί και ανακατέψτε στο μίξερ με το γάντζο σε μεγάλη ταχύτητα για 60 δευτερόλεπτα.
  3. Προσθέστε όλα τα τυριά εκτός από μερικούς κύβους για να τους βάλετε από πάνω αργότερα.
  4. Ανακατέψτε ελαφρά για να ενσωματωθούν.
  5. Θα έχετε μια πολύ κολλώδη ζύμη που θα πρέπει να την βάλετε στο ταψί και να την απλώσετε.
  6. Προσθέστε από πάνω τους κύβους ρεγκάτο και αφήστε το να φουσκώσει σε θερμοκρασία δωματίου για 60 λεπτά.
  7. Προθερμάνετε το φούρνο στους 175° C.
  8. Ψήστε το ψωμί μέχρι να πάρει χρώμα, 35 έως 40 λεπτά.
  9. Βγάλτε από το φούρνο, περιμένετε 5 λεπτά και σερβίρετε το ζεστό ή σε θερμοκρασία δωματίου.
Notes/ Σημειώσεις
Συνταγή προσαρμογή από το King Arthur's

 

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