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
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.

Mascarpone cheese sauce and Carpegna prosciutto ravioli egg pasta with truffle
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…
Beef fillet bar with chives on cheese and white truffle cream
“September: it was the most beautiful word, I’ve always felt inside me, because it sounded blooming orange trees, swallows and regret” writes the American story teller Alexander Theroux in his book Darconville’s Cat. September, is a double month. Between summer…
Back To Top