Fusilli with Zucchini and Fonduta
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 truffle) coats fusilli and strips of zucchini for a divine rendition of macaroni and cheese.
Recipe by Food & Wine January 1998