Spaghettoni with Scimudin Fondue

Spaghettoni with Scimudin Fondue is a rich and flavorful first course that celebrates Lombard cuisine. Scimudin is a soft cheese with a bloomy rind typical of the Valtellina area, which melts easily, making it perfect for a fondue.

Ingredients

• 320 grams of spaghettoni
• 200 grams of Scimudin
• 50 grams of butter
• 100 ml of whole milk
• Salt to taste
• Black pepper to taste
• Grated nutmeg to taste (optional)
• A few sage leaves (optional)

Preparation

1. Put a pot of generously salted water on the stove to cook the spaghettoni.
2. While the water comes to a boil, start preparing the fondue. Cut the Scimudin into small cubes.
3. In a saucepan, heat the milk without bringing it to a boil. Add the butter and Scimudin cubes and let the cheese melt over low heat, stirring continuously. If you wish, add a pinch of nutmeg to further flavor the fondue.
4. Ensure that the fondue becomes smooth and velvety, without lumps. If necessary, adjust with salt and add some freshly ground black pepper.
5. Cook the spaghettoni according to the package instructions to achieve al dente texture.
6. Drain the pasta, reserving some of the cooking water. Pour it directly into the saucepan with the Scimudin fondue and stir well, adding some of the cooking water to adjust the consistency if too thick.
7. If you like, you can enrich the dish with some sage leaves fried in butter for decoration and to add a flavored touch.

Serve immediately, with an additional sprinkle of pepper and perhaps a glass of Lombard white wine, to balance the richness of the cheese.

Curiosity

Scimudin can be substituted with other soft cheeses with a delicate flavor if you cannot find it. Fried sage not only adds a flavored touch but also provides a pleasant contrast in texture due to its crispiness. This dish encapsulates the essence of mountain cuisine and pairs well with cold weather, offering a comforting and caloric taste experience.