Mezzelune Porcini Mushrooms & Truffles
This recipe experiences an explosion of flavours, mixing fleshy mushrooms with the cheekiness of truffles. These sharp flavours are softened by delicate ricotta cheese, resulting in autumnal notes with remarkable personality.
The Italian region associated with this recipe:
Ingredients in this recipe are the main characters of the Trentino Alto Adige culinary scenario. The Northern region situated between the Alps is home to some of the most recognizable flavors in Italian cuisine.
Add the pasta to the boiling water.
Boil gently for 4 minutes.
Drain the pasta.
Add extra virgin olive oil or your favorite sauce and serve immediately.
Sprinkle with grated Parmigiano Reggiano.
Note: Do not try to unstick the pasta before cooking
Pasta (40%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina.
Filling (60%): Ricotta cheese 30% (milk whey, cream (MILK), salt, acidity regulator: citric acid, lactic acid), sauteed mushrooms 28% [mushrooms (Agaricus bisporus) 37%, boletus (Boletus edulis) et allies) 26%, onion, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil], parsley 3.2%, salt, dried boletus edulis et allies) 0.2%, black pepper, garlic), breadcrumbs (soft WHEAT flour, salt, yeast), vegetable oils (sunflower oil, SOY oil, rapeseed oil, corn oil), grated hard cheese (MILK, salt, microbial rennet) , salt, truffle sauce 0.4% (olive oil, flavoring, white truffle (Tuber magnatum Pico) 0.1%), summer truffle (Tuber aestivum) 0.1%.
The product may contain traces of SOY and MUSTARD.
Quantity 250 g