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Capunti Con Funghi & Truffle

Capunti Con Funghi & Truffle

1. Boil capunti pasta in salted water until al dente, stirring to prevent sticking.

2. Drain the pasta and put it into a mixing bowl.

3. Into the pasta add crème fraiche, grated parmesan and one teaspoon of our funghi & truffle paste per person.

4. Loosen as necessary, mix thoroughly and serve.

 YOU NEED: Capunti 500g, Funghi & Truffle 90g, Parmigiano Reggiano 100g

YOU WILL NEED: Crème Fraiche

Additional Details
Recipe Type:
Pasta

May we suggest?

Capunti

Capunti

Provenance:
Puglia
Weight:
500g
Department:
Pasta
Serving Suggestion:
A rich sauce
Suitable For Vegans:
Yes
£4.50
Funghi & Truffle

Funghi & Truffle

Provenance:
Marche
Size:
90g Jar
Department:
Truffle
Suitable For Vegans:
No
£11.00
Parmigiano Reggiano DOP Superiore

Parmigiano Reggiano DOP Superiore

Milk:
Cow's, animal rennet
Cheese Type:
Firm
Provenance:
Emilia Romagna
Weight:
around 300g or kg piece
£17.40
Vacuum packed with an ice pack, delivered next day by APC