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Ingredients for 4 people
- 500g Canuti Tortelloni Giganti Ricotta and Spinach "Canuti"
- 80g Acqualagna summer truffle
- 100g grated Castelmagno Pecorino cheese
- 50g extra virgin olive oil
- 40g butter
- 30ml light chicken broth
- Salt
Method
Put the boiling broth in a pan.
Add the Pecorino cheese and start to whisk, also adding the oil (using a mixer if preferred), until the sauce becomes foamy and doubles in volume.
Cook the CanutiTortelloni Giganti Ricotta e Spinaci in abundant boiling salted water.
Drain and toss in a pan with the melted butter and the truffle cut into matchsticks (julienne).
Prepare the serving dish, garnishing it with flakes of Pecorino cheese and thin slices of truffle.
