A dish typical of north-west Italy. The black truffle was already used by the Ancient Egyptians, Greeks and Romans, who considered it a divine product made from the sacred thunderbolt of Jove.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Mafaldine La Collezione Barilla |
300 |
|
g |
|
|
|
|
|
Whole milk |
400 |
|
g |
|
|
|
|
|
Fontina |
100 |
|
g |
|
|
|
|
|
Taleggio cheese |
100 |
|
g |
|
|
|
|
|
Grated Parmigiano Reggiano cheese |
50 |
|
g |
|
|
|
|
|
Walnuts |
20 |
|
g |
|
|
|
|
|
Butter |
10 |
|
g |
|
|
|
|
|
Wheat Flour |
10 |
|
g |
|
|
|
|
|
Egg yolk |
1 |
|
|
|
|
|
|
|
Black Norcia truffle |
|
|
to taste |
|
|
|
|
|
Chopped italian parsley |
|
|
to taste |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Fresh ground pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Clean the fontina and taleggio of all maturing impurities, then cut into small cubes. |
|
|
| 2. |
|
Melt the butter, then mix in the flour and milk. Add salt and pepper, then stir until boiling. Add the cheese, the chopped nuts and the egg yolk, then mix vigorously. |
|
|
| 3. |
|
Cook the Mafaldine La Collezione Barilla in abundant salted water, drain when "al dente" and sauté in a frying pan with the cheese sauce (if the pasta is a bit dry, add a few spoons of the pasta cooking water). Sprinkle with slices of black truffle and freshly chopped parsley, then serve immediately. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
Put a few slices of the truffle in the fondue and keep the rest for garnishing before serving.
Instead of walnuts, use almonds or chestnuts. |
|
|
|
|
 |
|
|
To accompany this aromatic, flavoursome dish, select a mature red with body, such as Brunello di Montalcino or Gattinara. |
|
|
 |
|
