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Tortelli pasta with black truffle in porcini mushroom broth are a first dish, indicated mainly for winter, that Urbani Tartufi has made to best accompany two of the products that distinguish our company’s catalog. The recipe, prepared in the kitchens of Urbani Truffle Academy, is a concentration of flavors, a rich dish that can undoubtedly embellish the menu of your festive lunches.


For the dough dough, mix 2 whole eggs at 150 grams of flour [1]. The mixture is initially processed inside the bowl and then by hand on a chopping board. Once the desired consistency is reached, let the pasta rest in the fridge for about 30 minutes.

In the meantime, we prepare the broth. In a low pot fry a chopped carrot, celery and onions, a clove of garlic, with a little oil [2]. After a few minutes add coarsely chopped champignon mushrooms, and brown for a few minutes [3]. As soon as the mixture starts to roast, add some hot water and boil for about 10 minutes. Finally, add the Dried Porcini Mushrooms in to infusion over a low heat [4].

For Tortelli stuffing, prepare a mixture of ricotta, Parmigiano Reggiano, salt and pepper to which add a few teaspoons of Black Summer Truffle Sauce [5].

Once the dough has rested in the fridge, roll it out with a sheeter and – reached the desired thickness – cut squares of about 5 cm per side. Place a teaspoon of stuffing in each square [6] and then fold them to create a tortello [7].

Boil the Tortelli in salted water for a few minutes and then put them back in the pan with butter and a few sage leaves [8]. Finally serve them in a bottom dish by pouring a generous dose of porcini mushroom broth still warm [9].