Recipes
THE TASTE OF TRADITION, DIRECTLY AT YOUR PLACE
Our recipes: simple ideas to highlight the authentic flavors of our products...
TROPHIES WITH PESTO GREEN BEANS AND POTATOES
Ingredients for 4 people: 360 grams of trofie, 200 grams of potatoes, 200 grams of green beans, 130 grams of Genoese pesto with Genoese basil DOP.
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Boil the diced potatoes in plenty of salted water together with the green beans, after 5 minutes of cooking, also throw in the pasta.
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When the trofie are cooked, drain everything together and season with the stretched pesto with a couple of tablespoons of cooking water
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Serve with a sprinkling of grated DOP pecorino romano.
PAPPARDELLE WITH RED TRUFFLE SAUCE
Ingredients for 4 people: 250 grams of egg pappardelle, a jar of red truffle sauce, butter.
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Bring at least 2 liters of salted water to a boil in a saucepan, pour in the pappardelle and cook for 2 minutes.
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Meanwhile, melt a knob of butter in a pan and let the red truffle sauce cool slightly.
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Drain the pasta and sauté it in a pan with the previously prepared dressing.
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It is recommended not to add cheese to best enjoy the flavor and intense aroma of the truffle.
ORECCHIETTE WITH SAUSAGE AND PECORINO ROMANO SAUCE DOP
Ingredients for 4 people: 400 grams of orecchiette, 300 grams of sausage, a jar of Pecorino Romano DOP sauce, a white onion, salt and oil.
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Peel and finely chop the onion, then let it cook slowly together with the oil.
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Meanwhile, peel the sausage, roughly crumble it with your hands and add it to the onion soffritto. Brown the sausage for 15 minutes over high heat, stirring often.
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Turn off the heat, pour in a jar of sauce and mix everything together.
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Meanwhile, cook the orecchiette in plenty of boiling salted water to taste.
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Drain the orecchiette and add them to the sausage sauce directly in the pan. Stir and serve hot.
EGG NOODLES WITH TRUFFLE
Ingredients for 4 people: 250 grams of truffle egg noodles, a knob of butter.
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Truffle tagliatelle are a precious and very tasty dish and do not require the addition of other ingredients.
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Cook the truffle tagliatelle in plenty of salted water for two minutes, drain them and sauté them in a pan with the butter.
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Serve the truffle tagliatelle very hot. For a richer dish, you can add a little cooking cream to the butter.
