Recipe by Mauro Russo – Lo Scricciolo Restaurant, Via Cristoforo Colombo 11, 20080 Coazzano di Vernate (MI)
Ingredients for 4 servings:
1 kg butternut squash, 4 eggs, 100 g grated Parmesan cheese, 150 g flour, salt, pepper and nutmeg as required, 1 tablespoon Boscovivo white truffle Tuber magnatum Pico cream, 50 g butter, 50 g fresh white truffle (Tuber Magnatum Pico).
Clean, rinse and dice the pumpkin. Cook it in the oven at 200° Celsius degrees for about 30 minutes. Puree the pumpkin, put it in a big bowl together with the eggs, the Parmesan cheese, the flour, the salt, the pepper and some nutmeg and mix well. Bring a large pot of water to boil. At the same time melt 50 g of butter together with the Boscovivo Tuber Magnatum Pico white truffle cream. Pour the pumpkin mixture in spoonfuls into the boiling water, using a normal cooking spoon. When the drops come to the surface, collect them with a slotted spoon draining them well and place them in melted butter for a few. Then place them on 4 dishes and sprinkle with grated Parmesan cheese and fresh Tuber Magnatum Pico white truffle.