In this recipe, the combination of mushrooms and black truffle is further highlighted by thyme and parsley.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Tortelloni con Funghi La Collezione Barilla |
250 |
|
g |
|
|
|
|
|
Butter |
10 |
|
g |
|
|
|
|
|
Black Norcia truffle |
2 |
|
|
|
|
|
|
|
Cooking cream |
1 |
|
glass |
|
|
|
|
|
Grated Parmigiano Reggiano cheese |
3 |
|
tablespoons |
|
|
|
|
|
Italian parsley |
1 |
|
branch |
|
|
|
|
|
Thyme |
1 |
|
branch |
|
|
|
|
|
Whole milk |
,50 |
|
glass |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Roughly chop the herbs, then add half a sliced truffle. Blend the remaining truffle with the milk, then add the cream. |
|
|
| 2. |
|
Cook the Tortelloni con Funghi La Collezione Barilla in plenty of salted water, then drain. Add the herbs, the truffles blended with the milk, flavour with some butter, then sprinkle over some grated Parmigiano Reggiano cheese. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
If truffles are not available, use 30 g of truffle butter. |
|
|
|
|
 |
|
|
The delightful flavour of truffle deserves a delicately acidic wine, with the right degree of alcohol and aroma, such as a Trebbiano Romagnolo or a Blanc de Morgex et de La Salle. |
|
|
 |
|
