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
Tell us your contact details and start living your truffle experience. We will be happy to contact you as soon as possible
Comunicaci i tuoi recapiti e inizia a vivere la tua truffle experience. Saremo felici di ricontattarti al più presto
