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TRUFFLE “CALZONCELLI” WITH BUTTER AND SAGE

11/05/2020

WITH BOSCOVIVO WHITE TRUFFLE TUBER MAGNATUM PICO CREAM

Recipe by Claudio Barbiero – Via Roma 101 -30030 Maerne (Venezia)

Ingredients for 4 servings

For the pasta: 500g flour, 4 eggs, a pinch of salt.

For the filling: 200 g roe deer meat,100 g boneless duck breast, 1 carrot, 1 onion, 1 stick of celery, 1 egg, 60 g fresh white winter truffle Tuber Magnatum Pico or Boscovivo White winter truffle cream, 50 g grated Parmesan cheese, nutmeg to taste, 150 g butter, 12 sage leaves, 1 bunch of mixed herbs (rosemary, sage, thyme, bay leaves)

Place the flour on a marble surface making a crater shape. Break the eggs into the crater, add a pinch of salt and slowly work the eggs and flour together to make the pasta. Cover with a clean cloth and leave to stand for 1 hour in a cool place. In a saucepan lightly fry the diced celery, the carrot and the onion. Add the roe deer meat and the duck already cut into small pieces (approx. 3 cm). Fry this well and add some red wine. When the meat is cooked and there is no liquid left it can be minced. Add to this mixture the egg, the grated Parmesan cheese the nutmeg and the white winter truffle cream (or the grated fresh white winter truffle). Roll out the pasta and cut it into 5 cm wide circles. In the center of each circle place a little of the filling, then fold the circle in half to make a moon shape. Gently squeeze the edges together to close the “calzoncelli” and cook them in salted water. Serve with melted butter and sage.