A DELICIOUSLY INDULGENT DISH WITH
RICH BLACK TRUFFLE AND PORCINI FUNGHI SAUCE
1. Boil 75g per person of cassulli pasta in salted water until al dente, stirring to prevent sticking.
2. Save a cup of cooking water before draining the pasta and putting it into a mixing bowl.
3. Into the pasta, spoon in one tablespoon per person of crème fraiche, 50g per person of grated parmesan and one teaspoon per person of our Funghi & Truffle paste.
4. Loosen with your saved cooking water as necessary, mix thoroughly and serve.
Contents for 2: 500g spinach cassulli pasta, Funghi & Truffle, parmigiano Regiano and your recipe card.
Contents for 4: We’ll send you an extra 100g of parmigiano.
Contents for 6: We’ll send you an extra 200g of parmigiano.
You’ll need: Crème Fraiche.
Tip: In place of cassulli, you could use any short Vallebona pasta, such as penne, capunti or orecchiette.
Time: 10 minutes.
Wine: We recommend A Mano Imprint Primitivo.