Pasta triangles with white meat sauce and summer truffle
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Pasta triangles with white meat sauce and summer truffle


For the white meat sauce

- 350 g minced beef
- 150 g sausage
- 400 ml meat stock
- 2/3 tbsp. Evo oil
- 1 carrot
- 1 piece of celery
- Half onion
- Rosemary
- 1 small cup of dry white wine
- 1 tablespoon flour
- Salt

As a first step, chop the celery, carrot and onion and brown them in a saucepan with 2/3 tbsp. oil. Add the sausage stripped of its casing and the minced meat, turn for a few seconds and add the tablespoon of flour. Stir over a high flame and allow to take on flavour, then deglaze with white wine until the alcohol has evaporated, at which point add 2/3 ladlefuls of boiling stock and two whole sprigs of rosemary. Let it simmer for about 40 minutes with the lid on, the last few minutes let the sauce congeal on the stove without the lid. The result will be a thick and creamy sauce, if necessary we can add salt and another round of oil if the sauce requires it.

For the pasta:

- 300 g 0 flour
- 100 g durum wheat flour
- 4 eggs

Place the sifted flour on the pastry board, forming a well. Pour the eggs into the centre and beat them well with a fork, at which point start mixing in the flour from the edges, taking care not to spill the eggs. When the mixture starts to firm up, start kneading with your hands for about 5/6 minutes until the mixture is smooth and homogeneous, if the mixture is too wet you can add a little more flour. Form a dough ball and let it rest for about 30 minutes wrapped in plastic wrap. After the resting time, dust the pastry board with a little flour and roll out the dough until it is about 1 mm thick. If you use a pasta machine to roll out the dough, I recommend rolling out a little at a time and leaving the dough you are not using in the foil. Cut out roughly equal squares from the sheet and lay them on a flat surface or on kitchen towels without overlapping. Boil the lasagne in salted water for 2/3 minutes a few at a time, remove them with tongs and pass them in cold water, place them on a damp cloth until you have cooked them all.

For the béchamel

- 50 g butter
- 50 g flour
- 500 ml milk
- Nutmeg
- 1 jar of 1st quality summer truffles 25g
- Salt
- Nutmeg

Finely chop about 15 g of truffles and set aside, keep the rest of the truffles aside which we will use to garnish the dish, in a saucepan gently melt the butter, when the butter is melted add the flour and stir the mixture well, leave it to cook for a few minutes taking care to stir constantly. When the mixture starts to brown add the chopped truffle and the milk, stirring constantly, season with salt and sprinkle with a little nutmeg. Continue stirring until the mixture has thickened.


Brush the bottom of the very large baking dish with béchamel sauce, take one of the pasta squares and place a small spoonful of white sauce in the middle and fold our pasta in half, forming triangles. The triangles should not be closed, but simply placed on the bottom of the baking tray. Repeat the operation, filling the whole bottom of the baking tin. At this point with a spoon we can pour more truffle béchamel sauce over our triangles, taking care not to submerge them too much. Take some grated Parmesan cheese and sprinkle it over the surface of the triangles. Bake at 180 g for about 20 minutes or in any case until the triangles are golden and crispy. At this point we can take the triangles out of the oven, plate them, add a few more truffle slices to the surface and serve piping hot.