‘Zuf di coce’ with Torregio fondue and walnuts
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Ingredients
(for 6 people)500 g yellow squash
200 g yellow corn flour
5 dl milk
5 dl water
100 g butter
salt, to taste
FOR THE FONDUE :
300 g Torregio cheese
1 dl milk
100 g butter
50 g corn flour
50 g walnuts or hazelnuts, chopped
Method:
Peel the squash, cut into cubes and boil with a pinch of salt. Blend well with a mixer, then add the milk and butter and bring to the boil again. Add the flour, a little at a time, and cook, stirring continuously. Prepare the fondue by melting the diced cheese in a small pan together with the milk. Blend with a mixer to form a soft cream.To one side, melt the butter in a pan, add the flour and stir until the mixture becomes golden brown. Add the walnuts or the hazelnuts and brown for a few minutes. Pour the squash cream into soup plates or bowls and serve with the fondue and the nut dressing.
AICI – Associazione Insegnanti di Cucina Italiana
Licia Dentesano and Emanuela Plazzotta’s recipe