Spaghettoni with Scimudin Fonduta

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

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 with plenty of salted water on the heat to cook the spaghettoni.
2. While the water reaches boiling, start preparing the fonduta. Cut the Scimudin into small cubes.
3. In a saucepan, heat the milk without bringing it to a boil. Add the butter and the Scimudin cubes and let the cheese melt over low heat, stirring continuously. If desired, add a pinch of nutmeg to further flavor the fonduta.
4. Make sure the fonduta becomes homogeneous and velvety, without lumps. If necessary, adjust the salt and add some freshly ground black pepper.
5. Cook the spaghettoni according to the times indicated on the package to achieve al dente cooking.
6. Drain the pasta, reserving a bit of cooking water. Pour it directly into the saucepan with the Scimudin fonduta and toss everything, adding a bit of cooking water to adjust the consistency if too thick.
7. If you like, you can enrich the dish with a few sage leaves fried in butter to decorate and give a flavored touch.

Serve immediately, accompanied by an additional sprinkle of pepper and perhaps a glass of Lombard white wine, which can balance the fat of the cheese.

Curiosities

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