Mezzelune Porcini Mushrooms & Truffles

This recipe experiences an explosion of flavours, mixing fleshy mushrooms with the cheekiness of truffles. These sharp flavours are softened by delicate ricotta cheese, resulting in autumnal notes with remarkable personality.

2 portions

4 min

250 gr

ingredients

Pasta (40%): soft WHEAT flour, EGG 28.5%, durum WHEAT semolina. Filling (60%): Ricotta cheese 30% (milk whey, cream (MILK), salt, acidity regulator: citric acid, lactic acid), sauteed mushrooms 28% [mushrooms (Agaricus bisporus) 37%, boletus (Boletus edulis) et allies) 26%, onion, vegetable oils (sunflower oil, SOYA oil, rapeseed oil, corn oil], parsley 3.2%, salt, dried boletus edulis et allies) 0.2%, black pepper, garlic), breadcrumbs (soft WHEAT flour, salt, yeast), vegetable oils (sunflower oil, SOY oil, rapeseed oil, corn oil), grated hard cheese (MILK, salt, microbial rennet) , salt, truffle sauce 0.4% (olive oil, flavoring, white truffle (Tuber magnatum Pico) 0.1%), summer truffle (Tuber aestivum) 0.1%. The product may contain traces of SOY and MUSTARD.

how to prepare

Ingredients in this recipe are the main characters of the Trentino Alto Adige culinary scenario. The Northern region situated between the Alps is home to some of the most recognizable flavors in Italian cuisine. Here are your options:

Step 1

Add the pasta to the boiling water. Note: Do not try to unstick the pasta before cooking

Step 2

Boil gently for 4 minutes.

Step 3

Drain the pasta and add extra virgin olive oil or your favorite sauce and serve immediately.

Step 4

Sprinkle with grated Parmigiano Reggiano. Serve immediately.

Serving suggestion

The sauce combinations for our pasta are endless, but our recommendation is the Almond Sauce, which we believe pairs perfectly and highlights every individual flavor.

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