- 1 pack Perline Cacio and pepper
- 4 little purple potatoes
- 1 Caprino cheese
- milk to taste
Preparation:Wash and peel the potatoes. Cut them into pieces and cook in abundant salted water until they are soft. Cook the Perline in abundant salted boiling water and drain. Set aside a glass of the cooking water. Blend the potatoes to some chives, adding the cooking water gradually, until you obtain a soft and smooth cream. Season with salt and pepper. Similarly, blend the Caprino with some cooking water, to make it soft, but with creamy consistency. Season with salt and pepper, according to your taste. Serve the potato cream with the Perline Cacio and pepper and a few tablespoons of Caprino fondue.
Cook time:25/ 30 minutes