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Leopardi's ink pot

Ingredients for 4 person:

  • 16 conchiglioni
  • 100 g./3,5 oz. of fresh Philadelphia cheese
  •  100 g./3,5 oz. of white truffle sauce
  • 20 g./0,7 oz. of carpaccio (sliced bianchetto truffle in oil)
  • 16 shelled prawns
  • salt as necessary

Leopardi sauce preperation:

Mix the fresh cheese Philadelphia with the white truffle sauce and the carpaccio ( sliced bianchetto truffle in oil ). Cook the conghiglioni ‘al dente’ in plenty of salted boiling water, drain and fill with the ready sauce. Bake in the oven at 220°- 250°C for 10 minutes