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
Fried fish and truffles
Chef Michele Pentucci presents the T&C fried fish and truffle
Salty Crumble with truffle
Carpaccio with truffle
Switch off your electric stove and switch on your taste buds! Hot weather make us cook fresh, easy and light recipes. Carpaccio is one of these recipes. With its flavour and the right combination could be a fast appetizer and…
Pumpkin cream with white truffle sauce
If you think about fall, your mind runs to warm colours, amazing orange mantle of leaves on the ground, roasted chestnut, new wine and to pumpkin, of course. Pumpkin is the great protagonist of this season, it celebrates the colours…
Back To Top