TRUFFLE FETTUCCINE WITH PRESCINSÊUA CREAM
Ingredients for 4 people
- 250 g of Fettuccine with truffle Marcozzi di Campofilone
- 240 g of Prescinsêua genovese
- 4 tablespoons extra virgin olive oil with black truffle
- 4 large slices of crustless white bread
Preparation
Bring plenty of salted water to a boil for the pasta.
In a large bowl, dilute the Prescinsêua with a little water taken from the pot and the oil with truffle.
Lay the bread slices on a serving plate (the bread can be lightly toasted if desired).
Cook the fettuccine in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Drain the pasta, transfer to the bowl with the sauce and mix well.
With the help of a fork, create a nest of fettuccine and lay it on the bread.
Top with a few drops of truffle oil and serve.
Truffle fettuccine with Prescinsêua cream
Ingredients for 4 people
- 250 g of Fettuccine with truffle Marcozzi di Campofilone
- 240 g of Prescinsêua genovese
- 4 tablespoons extra virgin olive oil with black truffle
- 4 large slices of crustless white bread
Preparation
Bring plenty of salted water to a boil for the pasta.
In a large bowl, dilute the Prescinsêua with a little water taken from the pot and the oil with truffle.
Lay the bread slices on a serving plate (the bread can be lightly toasted if desired).
Cook the fettuccine in plenty of salted water, let it soften a little, then gently stir it and bring it to the cooking point to your liking.
Drain the pasta, transfer to the bowl with the sauce and mix well.
With the help of a fork, create a nest of fettuccine and lay it on the bread.
Top with a few drops of truffle oil and serve.
