The classic Piedmontese fonduta combines fontina cheese, milk, egg yolks and butter into a silky sauce that's usually topped with thin slices of white truffle. Traditionally, fonduta is served with toast or fried polenta. Our version (minus the truffles) coats fusilli and trips of zucchini for a divine rendition of macaroni and cheese. Plus: More Pasta Recipes and Tips
Seeding Zucchini Because the zucchini are boiled here, we recommend seeding them first; otherwise, the pulpy seeds become water-logged. To remove the seeds, cut the zucchini into quarters lengthwise. Then simply cut off the seeds.
Do not try to match this dish's richness; go for contrast instead. Piedmont's own Nebbiolo della Langhe, a spicy, earthy red wine with subtle hints of truffle, is what you want.