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The world of fermentation.
A whipped cream–fontina mixture makes the “sauce” for these pies. During baking, it melts to a creamy consistency, so be sure to crimp the edge of the dough to create a slight retaining wall for the sauce. Lightly dressed arugula is the perfect finishing touch.
cup cold heavy cream
cup (2¼ ounces) shredded fontina cheese
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