Potato spaghetti with Piave DOP fondue and truffle
- Preparation time: 20 min
- Cooking time: 50 min per le patate
- Serves: 4 people
- 5 large potatoes
- 250 g cream
- 100 g milk
- 250 g Piave DOP Vecchio Sel. Oro
- black pepper
- sliced black truffle
Peel the potatoes, round them off and cut them into spaghetti-like strands with a vegetable slicer.
Soak them in running water and leave them until the water becomes clear. Prepare the fondue: boil the cream and milk, add the Piave DOP and let it melt thoroughly. Sieve the mixture to make the fondue velvety. Drop the potato spaghetti very gently into boiling salted water and count 4 minutes from when the water starts boiling again. Drain the potato spaghetti, transfer to a plate and cover with plenty of fondue, black pepper and sliced truffle.