STUFFED PACCHERI PASTA WITH ARTICHOKES AND TRUFFLE, PECORINO FONDUE AND TRUFFLE GOLD
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PREPARATION

Boil the Paccheri in plenty of salted water and drain them al dente again. Place a cream of potatoes on the bottom and then stuff them with the ready artichokes and truffle.

Place the stuffed Paccheri on a baking tin and place in the oven for 10 minutes at 160 degrees. Meanwhile bring the cream to the boil, mix with the grated Pecorino Romano cheese until it forms a fondue of the desired density.

Serve the stuffed and baked Paccheri “glazed” with Pecorino fondue and sprinkle with Truffle Gold.