Cristina Rossi – Pappardelle stuffed with T&C black truffle slices and Dark chocolate with evo oil and salt with summer Truffle
Pappardelle stuffed with ricotta and Parmigiano Reggiano cheese, parsley, T&C black truffle slices, and pomegranate seeds
Ingredients for the pastry
• 400 g of 00 flour
• 4 very fresh eggs
Filling ingredients
• 600 g cow’s milk ricotta
• 50 g parsley
• A pinch of finely chopped garlic
• 100 g grated Parmigiano Reggiano cheese
• Salt as you like it
• Nutmeg as you like it
How to do it
Prepare the dough: Mix the flour and eggs until smooth and elastic. Let rest, covered, for about 30 minutes.
Prepare the filling: In a bowl, mix the ricotta with the spinach (or parsley), garlic, Parmigiano Reggiano cheese, a pinch of salt, and a sprinkling of nutmeg.
Assemble the pappardelle: Roll out the dough very thinly and cut it into strips about 8 cm wide. Using a piping bag, pipe the filling along the center of the dough. Fold the dough over itself, sealing the edges well, and then cut out the edges with a zigzag cutter.
Shape the roses: Gently roll each filled strip over itself to create a rose shape.
Cook: Cook the stuffed pappardelle in plenty of salted water for about 10 minutes, until “al dente”.
Serve with T&C Truffle black truffle slices and pomegranate seeds.
Dark chocolate with EVO oil and salt with summer truffle
Ingredients
• Cioccolato fondente dell’Ecuador al 90%
• Olio evo
• Sale al tartufo nero T&C
How to do it
Place a small square of 90% Ecuadorian dark chocolate on the plate, left in its natural shape, as if freshly removed from the bar. A light drizzle of monocultivar extra virgin olive oil envelops it and accompanies its melting on the palate. A few grains of T&C black truffle salt round out the tasting, lending depth and persistence.
A simple, almost essential gesture that becomes an experience: bitter, smooth, and aromatic in perfect balance.
