fbpx

Truffle ‘lasagnette’

WhatsApp Image 2020-04-06 at 18.00.53

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 the pastry make layers of béchamel, Fontina cheese or small diced toma and finally on the last layer a generous sprinkling of grated Parmesan. Bake at 170/180 degrees for half an hour. When cooked on each portion throw the fresh truffle … And you will feel that goodness!

TO PREPARE THIS RECIPE YOU WILL NEED …

Salsa al Tartufo Nero Estivo 10% da 90 grammi

GO TO THE SHOP

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn
Share on pinterest
Pinterest

Leave a Reply

Your email address will not be published. Required fields are marked *

Request a quote

Tell us your contact details and start living your truffle experience. We will be happy to contact you as soon as possible

chiedi un preventivo

Comunicaci i tuoi recapiti e inizia a vivere la tua truffle experience. Saremo felici di ricontattarti al più presto