‘Zuf di coce’ with Torregio fondue and walnuts


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