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Tortelloni Giganti Ricotta e Spinaci with Castelmagno cheese fondue and summer truffle

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Ingredients for 4 people

  • 500g Canuti Tortelloni Giganti Ricotta and Spinach "Canuti"
  • 80g Acqualagna summer truffle
  • 100g grated Castelmagno Pecorino cheese
  • 50g extra virgin olive oil
  • 40g butter
  • 30ml light chicken broth
  • Salt

Method

Put the boiling broth in a pan.

Add the Pecorino cheese and start to whisk, also adding the oil (using a mixer if preferred), until the sauce becomes foamy and doubles in volume.

Cook the CanutiTortelloni Giganti Ricotta e Spinaci in abundant boiling salted water.

Drain and toss in a pan with the melted butter and the truffle cut into matchsticks (julienne).

Prepare the serving dish, garnishing it with flakes of Pecorino cheese and thin slices of truffle.

Canuti pasta cooking methods

Discover all possible cooking of our pasta.

The traditional cooking in boiling water, the practial steam cooking or the original and tasty frying.

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