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AGNOLOTTI WITH WHITE TRUFFLE

21/02/2020

WITH TUBER MAGNATUM PICO WHITE TRUFFLE CREAM AND TUBER MAGNATUM PICO WHITE TRUFFLE OLIVE OIL

Ingredients for 6 servings:

 For the pasta: As in previous recipes.
For the filling: 100 g chicken breast, 100 g lean veal, 100 g lean pork, 1 sausage, garlic, extra virgin olive oil, white wine as required, meat stock as required, 2 eggs, 20 g grated Parmesan cheese, nutmeg and pepper as required, 6 g salt, butter.
For the sauce: 50 g Boscovivo Tuber magnatum Pico white truffle cream, 100 g cream, 55 ml Boscovivo Tuber magnatum Pico white truffle olive oil.

Fry the meat, the sausage and the garlic in a little olive oil for few minutes. Simmer with white wine until reduced and add some meat stock until the meat is cooked. Mince everything and mix with a knob of butter, the eggs, the Parmesan cheese and some salt, pepper and nutmeg. Prepare the pasta dough and roll it out thinly. Cut it into small squares and place in the middle of them a teaspoon of the previously obtained mixture. Cover with another square and seal the edges. Leave to stand for 15-20 minutes. In a saucepan gently warm the Boscovivo white truffle cream and the cream. Boil the agnolotti in salted water for 3-4 minutes, drain them and place them in a heated bowl with Boscovivo white truffle oil. Add the sauce and decorate with fresh grated Tuber magnatum Pico truffle. Serve on a hot tray.