Ingredients

• 400 g fresh mixed season mushrooms (4 small porcini mushrooms, chanterelles, small nails)
• 350 g long fusilli pasta
• 250 g fresh cream
• 150 g taleggio
• 100 g fontina
• 30 g sliced ​​cooked ham
• potato starch
• milk
• savory
• butter
• salt
• pepper

For the recipe of the Valdostana fusilloni, peel the mushrooms, cut into the thickest touches and roast them all in a pan in a froth of butter for 4-5 minutes. Season with salt and pepper. Collect the cream and the diced cheeses in a small saucepan or directly in a large pan.
Heat them very gently on very low heat, stirring constantly; when the cheeses begin to soften, add 1 teaspoon of starch dissolved in 30 g of milk. Continue stirring and turn off as soon as the cream cheese is melted.
Finally, season with salt and pepper. Cook the pasta in boiling salted water, drain it al dente and toss it in the pan, over very low heat, with the fondue for 1-2 minutes. Distribute it on the hot plates, complete with the mushrooms, the ham in strips, a little savory and serve immediately.

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