Meat and olive oil fondue

Difficulty: ★★☆


  • Mild olive oil, 0.4°.
  • ½ lb. Pork loin.
  • ½ lb. Chicken breast.
  • ½ lb. Beef.
  • 9oz. Fresh butcher’s sausage.
  • Salt and pepper.
  • 1 Sprig of thyme or rosemary.

Category: Main course


Heat the olive oil with the sprig of thyme or rosemary in the recipient of the Magefesa Etna Fondue, set at the highest level. Chop meat into 1″ cubes and place in serving platters. When oil is hot, remove the sprig of thyme or rosemary and punctured the dice with the skewers of fondue. Submerged in the hot oil, fry until the desired level of doneness is achieved.
Tips and tricks to create a delicious meat and oil fondue:
Any variety of oil can be used. However, as in almost all the dishes that require frying at high temperatures olive oil seems the most appropriate. The most important thing is the quality of the meat cut used and the sauces served along with it. As side dishes we can use baked potatoes, French fries, salads, steamed vegetables etc.