‘Zuf di coce’ with Torregio fondue and walnuts

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Licia Dentesano and Emanuela Plazzotta

(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

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.