Foods Wines from SpainFEDER

Picón Bejes-Tresviso cheese fondue with truffle-flavored bread, seeds and acidic flowers

Preparation

Melt the cheese in a fondue pan. Cut the loaf into small cubes and place in a hot oven until crisp. Meanwhile, cut the black truffle into very fine julienne strips and sprinkle over the crisp cubes of bread. Dip the edible flowers into fruit salt and dry out in the oven.

Spanish recipe: Picón Bejes-Tresviso cheese fondue with truffle-flavored bread, seeds and acidic flowers. Photo by: Toya Legido/©ICEX.

 

 

Chef's Remark:

"This cheese makes an excellent, creamy fondue." Preparation by: Ángel León
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