Cappelli with Porcini Mushrooms in thick broth, served with beef carpaccio and Squacquerone cheese and thyme quenelles

Mix the thyme leaves, egg white and Squacquerone into the béchamel sauce while still warm. Make the quenelles, allow to cool and steam at low temperature directly in the quenelle spoons.

Cook the CanutiCappelli ai Funghi Porcini in boiling salted water, drain and toss in a pan with the consommé and the butter.

Arrange the carpaccio slices on the serving dishes, top with the pasta and finish with the quenelles placed at the centre.