Ingredients for 4 people
800 g Mammoli of purple potatoes Vitelotte Divine Creazioni Surgital
120 g roveglia
80 g spinach
1 carrot
1 stalk celery
1 onion (for broth)
1 clove red garlic from Sulmona
1 lemon
extra virgin olive oil
salt to taste
For the caciocavallo fondue:
200 g semi-matured caciocavallo podolico cheese
280 g fresh cream
30 g butter
5 g flour
white pepper to taste
Procedure
For the fondue: prepare a roux with butter and flour in a small saucepan, then add the cream, white pepper, and caciocavallo cheese, stirring constantly with a whisk until melted. Keep the mixture warm in a bain-marie to prevent it from solidifying, and use it later for the final assembly of the recipe. Clean the spinach, reserving the tender central leaves, and blanch the outer leaves; sauté the blanched leaves in extra virgin olive oil with a clove of garlic in its skin and salt. Cook the roveglia in water with celery, carrot, and onion for one and a half hours. In boiling salted water, boil the Mammoli of purple potatoes Vitelotte, which will be arranged on a bed of fondue and topped with roveglia, spinach leaves, and grated lemon zest.
STEFANO RUFO Recipe from Divine Creazioni volume III “Giovani Talenti” Curated by Elsa Mazzolini – La Madia Editore
