Truffle ‘lasagnette’

Recipe for 4 people Ingredients: 250 grams of fresh egg pasta 1/2 liter of bechamel 1 can of 90% black truffle sauce from 90 g of Az. Agr the Sun of Nebbiano 60 gr of grated Parmesan 209 grams of fontina or toma cheese METHOD Mix the béchamel sauce with the black truffle sauce. With […]

Norcina’s pennette

INGREDIENTS (for 500 gr of pasta)  1 clove of garlic  2 sausages  200g of cottage cheese  Black truffle or Carpaccio of black truffle from 90 gr of Az. Agricola Il Sole Di Nebbiano  METHOD  Brown a clove of garlic and the crumbled sausage. In the meantime, cook the pasta. Drain and sauté the pasta in […]