Biancoperla corn-based cream with a fondue of cheese, truffle and nuts
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| Preparation Time | 70-80 minutes |
| Cooking Time | 50-60 minutes |
| Servings |
persons
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Ingredients
For the creamed corn
- 70 g De Tacchi Biancoperla Flour
- 350 ml Water
- Truffles The quantity to be added can be adjusted as preferred and according to the type used.
- A few Walnut kernels
- 1 tbsp of Extra virgin olive oil
- Salt
For the cheese fondue
- 40 g grated Parmesan cheese
- 100 g Morlacco cheese
- 10 cl Milk
Ingredients
For the creamed corn
For the cheese fondue
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Instructions
- Pour water into a large saucepan or pot and heat until boiling. Add a little salt, a tablespoonful of oil and the flour (slowly). Stir with a whisk.
- When the mixture is fully blended, cover the saucepan with a very heavy lid or, alternatively, with a layer of transparent film (Domopak plastic-wrap type). Lower the heat to a minimal level and cook for 50-60 minutes.
- After cooking for 50-60 minutes, turn off the heat and remove the lid (or film). If you plan to serve the cream immediately, it should be mixed with hand blender to improve its smoothness. Alternatively, it can be left for a few hours and then revitalized by adding some boiling water and stirring vigorously with a whisk until perfectly smooth.
- For the fondue: place a small pan on the heat, pour in the milk and add the Morlacco cheese cut into small cubes and the grated Parmesan cheese. Stir gently and wait until the first bubbles formed by the milk start to become visible. At that point, remove the pan from the heat and mix the ingredients with a hand blender until a smooth cream is obtained.
- Pour the cream onto a plate or dish and use the bottom of a ladle to create a small dip in the centre where the fondue can be added. Grate the truffle directly onto the plates and garnish with walnuts.
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