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

Polenta pie with truffle
It is a savory cake without using puffy or shortcrust pastry, but using a golden and tasty wholemeal polenta. Add a sauce made with Tartufata sauce, a little bit of robiola cheese, bacon and pan-fry porcini mushrooms. Put the cooked…
Mountain croissant
In summer i dream of the mountain and in winter i look for the sea. During a so strange year like this one , i dream with open eyes and i hope that all of us we could come back…
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”.…
Big ravioli with nettle and ricotta cheese at white truffle sauce
Let’s have big raviolis (stuffed egg pasta) with nettle puff pastry, in big size, so rich and good with ricotta cheese and Parmigiano Reggiano… How to enhance their taste? With a delicate and delicious T&C fine white truffle sauce. How…
Back To Top