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Cappelletti or tortellini in broth and white truffle cream

Ingredients for four persons:

  • 320 gr. or 11 oz. cappelletti or tortellini
  • approx. 1 litre (just under 2 pints) stock, preferably capon’s
  • 25 gr., just under 1 oz., white truffle cream
  • Reggiano Parmesan cheese to taste

Preparation:

Cook the cappelletti or tortellini in the boiling stock. Before serving add the truffle cream, which you will have previously diluted in a little stock. Serve, sprinkling with grated Reggiano Parmesan cheese to your taste