Cooks in: 20mins
Levels: Easy
Serves: 1
List of Ingredients
- 3 OZ. of penne pasta
- 2 OZ. of cardoons
- 1 OZ. of Emmental
- 1 OZ. of Parmigiano Reggiano, grated
- 1 TBSP. of skim milk
- 1/5 OZ. of black truffle
- 3/4 TSP. of cornstarch
- lemon
- salt
Method
1
Remove the tough strings from cardoon stalks with a vegetable peeler. Cook for around 15 minutes in boiling salted water with a few drops of lemon juice. Drain and chop.
2
Cook the pasta in a large pot of boiling salted water until al dente.
3
Dissolve cornstarch in 1 tsp. cold water. In a bain marie, melt grated cheese with the milk, and the dissolved cornstarch.
4
Scrub, clean, and finely chop the truffle. Drain the pasta and combine with the hot fondue and cardoons. Sprinkle with truffle and serve immediately.