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Pumpkin velvet with Formai del cìt fondue, with Friulian truffle.

Region: Friuli-Venezia Giulia
Difficulty: Medium Doses:
Ingredients

For the Fondue:

320 gr. Cheese: "Formai del cìt";

200 gr. of Friulian Truffle;

2 knobs of butter;

4 tablespoons (soup) of fresh cooking cream;

2 tablespoons (soup) of milk;

150 gr. of aged Montasio cheese (to be grated).

For the Velvety one:

100 gr. of Spaghetti Pumpkin;

1 medium-sized leek;

Salt and pepper to taste.

 

Introduction

This recipe contains the simplicity and quality of four products of the Friuli-Venezia Giulia region, in a mix of flavors and tastes: Zucca Spaghetti, Formai del cìt, Montasio and Friulian Truffle. A simple and tasty dish, which leaves to the palate flavors and emotions. This dish could be accompanied by an excellent white wine: Ribolla gialla Collio Goriziano, or an excellent black wine: Pignolo Friuli colli orientali.

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