Spinach Fettuccine Val d’Aosta

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Tillagning

Slice the fontina into thin strips, place them in a high and narrow container, cover them with milk and soak for an hour. Brush, rinse and carefully dry the truffle.Drain the fontina and put it in a pan over the heat and cook in a Bain Marie, with 3 tbsp of milk, then drain: at first the fontina will melt forming threads, then it will go liquid and then it will harden.Once the fondu has reached a creamy consistency, remove it from the heat, add a pinch of white pepper and stir. Cook the pasta in plenty of boiling salted water, drain it and toss it in the serving dish.Cover it with the fontina sauce, sprinkle it with the white truffle flakes and serve very warm.