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