Leopardi’s Ink Pot

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

STORY TO BE TOLD

Vegan hamburger
What I ‘m going to cook tonight? That is the question that every mum and dad ask to themselves, looking for healthy dishes, with a good balance from also a nutritional point of view, but tasty at the same time…
White truffle carbonara spaghetti
Yesterday I’ve cooked an apple pie for the first time. I’ve read an old recipes book and I’ve carefully followed  any  steps and  instruction, trying not to make mistakes. Only after having put it in hoven I realized that I…
Pasta, Speck, Tartufata cream and Philadelphia soft cheese
Cut the speck into pieces or dice it . Put the butter in a no -stick pan and melt it. Brown the speck just for some minutes. Melt the Philadelphia cheese in a pan with the speck, add some milk…
Mascarpone cheese sauce and Carpegna prosciutto ravioli egg pasta with truffle
Back To Top