Drive away with green broad beans and ricotta
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Cream of corn with taleggio and truffle fondue
ingredients
servings
4
Corn flour
200 grams
Taleggio cheese
200 grams
Truffle pate
30 grams
Salt
to taste
single courses from Italy - Lombardia
Cream of corn with taleggio and truffle fondue
Cream of corn with taleggio and truffle fondue
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The collaboration with East Lombardy allowed to create this recipe, typical of rural Lombardy cuisine. In the box you will find all the high quality ingredients in the right quantities, to cook in the most simple way this gourmet recipe. My Cooking Box, Chef by passion!
preparation
step 1
Bring to a boil a pot with 1.50 liters of water and add the salt sachets up.
step 2
Remove 1 tablespoon of flour from the package and place in a small bowl (it will be used to prepare the final dressing).
step 3
When the water boils, turn the heat down for a minute and pour the cornmeal to the rain, stirring constantly with a whisk until it thickens.
step 4
Lower the heat to a minimum and cook for 40 minutes, stirring occasionally with a wooden spoon (depending on the type of stove used and the flame the cooking time varies from 35 to 45 minutes).
step 5
Melt the fondue (found in the box) in a non-stick pan for 2 minutes on low heat.
step 6
Heat the flour aside for 2 minutes in a non-stick pan. Add the truffle butter (found in the box) and sauté for another 2 minutes.
step 7
With the help of a spoon put the cream of corn in the dishes, pour over each portion the fondue of taleggio and complete sprinkling with truffle butter and crisp flour.
step 8
Serve the dish very hot.
