Cappelletti Or Tortellini In Broth And White Truffle Cream

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

Product

White Truffle Cream

STORY TO BE TOLD

Mascarpone cheese sauce and Carpegna prosciutto ravioli egg pasta with truffle
Risotto with Casciotta D’Urbino DPO cheese and white truffle

Lo chef Andrea Mainardi e T&C tartufi insieme per una ricetta deliziosa: Risotto al tartufo bianco e Casciotta di Urbino.

Spaghetti with black cabbage, speck, burrata and black truffle
Coming back to Rome it looks like coming back home. And then, when you leave Rome, you miss it. I miss red pizzas at the Campo dei Fiori bakery I miss the thousand of fountains, visiting a church and finding…
Focaccia (flat bread) with truffle
I’ve been recently in Genoa. The most beautiful things very often are not visible at our eyes, in some ways hidden at us. That’s is what happens when you go around the city walking on the little lanes called “caruggi”.…
Back To Top