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
