Fusilli with a leek and chestnut sauce and Arnad Lard served with fondue | Pasta De Cecco Nedherland
Italian recipes: recipes for sauces and pasta | Fusilli with a leek and chestnut sauce and Arnad Lard served with fondue | De Cecco Netherland.
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Ingredients
- 100 g0SXE034
- For the leek sauce100 g of leeks
- 100 g of boiled chestnuts
- 50 g of potatoes
- 50 g of Arnad Lard
- 200 g of milk
- 100 g of water
- salt
- pepper
- For the fondue300 g of alpine Fontina cheese
- 150 g of milk
- 1 egg yolk
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