Giulia Melandri – Tortellone filled with cauliflower cream, garnished with brown butter and truffle
Tortellone filled with cauliflower cream, garnished with brown butter and truffle
Ingredients
Eggs, cow’s milk ricotta cheese, cauliflower, salt, pepper, brown butter, T&C fine white truffle cream and summer truffle slices
How to do it:
I make the pasta by hand, cutting it into squares and filling it with a mixture of cauliflower, previously boiled and mashed, and fresh ricotta cheese.
I fold the pasta into large triangles.
In a separate pan, I heat the brown butter.
When the pasta is cooked, I drain it and sauté it in butter, and I serve it by adding T&C small slices of summer truffle and small touches of pure white truffle cream
Cappuccino di patate con funghi porcini e tartufo
Ingredients
Shallots, potatoes, milk, porcini mushrooms, and T&C summer truffle slices, salt, and pepper.
How to do it:
I sauté the finely chopped shallot in a pan, add the previously boiled diced potatoes, then the milk, salt, and pepper. I stir and blend everything with an immersion blender and continue cooking.
I add the previously cooked porcini mushrooms and blend everything.
When the potato soup is ready, I serve it in a cappuccino cup and garnish it with T&C summer truffle slices.
