Biancoperla corn-based cream with a fondue of cheese, truffle and nuts
An excellent combination featuring a very soft polenta maize pudding and the aroma of truffles.
Servings Preparation Time
2persons 70-80minutes
Cooking Time
50-60minutes
Servings Preparation Time
2persons 70-80minutes
Cooking Time
50-60minutes
Ingredients
For the creamed corn
  • 70g De Tacchi Biancoperla Flour
  • 350ml Water
  • TrufflesThe quantity to be added can be adjusted as preferred and according to the type used.
  • Afew Walnut kernels
  • 1tbsp of Extra virgin olive oil
  • Salt
For the cheese fondue
  • 40g grated Parmesan cheese
  • 100g Morlacco cheese
  • 10cl Milk
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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