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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.

Le modalità di cottura della pasta Canuti

Scopri tutte le possibilità di cottura della nostra pasta.
La tradizionale cottura in acqua bollente, la pratica cottura al vapore oppure l’originale e gustosa frittura.

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