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
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