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Recipes

Fondued shells

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Ingredients

  • 200 g (8 oz) Piave Medium
  • 50 g (2 oz) grated Piave Extra Aged
  • 400 g (16 oz) shell macaroni
  • 250 g (9 oz) Brussels sprouts
  • 250 g (9 oz) heavy cream
  • 50 g (2 oz) butter
  • 1 shallot
  • salt to taste

Preparation

4 servings – Medium difficulty

Sauté minced shallot in butter with Brussels sprouts that have been boiled and cut into thin slices. Add heavy cream, salt, and Piave Medium cut into small cubes, cooking until cheese is melted. Cook shells in salted, boiling water. Drain. Add sauce. Mix and sprinkle with grated Piave Extra Aged.