Royal White Truffle Sauce

Ingredients: Cream, rice flour, white truffle (Tuber Borchiim, Vittad.) 3%, Grana Padano cheese (egg lysozyme), white truffle (Tuber Magnatum Pico) 1%, salt, flavouring.

Storage: Store at room temperature, away from light and heat sources, in a dry and ventilated place. Once opened: store in the refrigerator at +0/+4°C and consume within 4/5 days.

How to use: Hot: it is important to heat slightly over medium-low heat and not bring it to the boil, to prevent the sauce from separating and to preserve the aroma of the truffle. Cold: use directly.

Product shelf life: 36 months

Nutritional values per 100g:

• Energy value: 331 kcal
• Fat: 32.51 g (of which saturated fatty acids 21.51 g)
• Carbohydrates: 6.36 g (of which sugars 2.58 g)
• Protein: 3.08 g
• Salt: 1.15 g

Egg tagliatelle with Royal Sauce, Pumpkin Cream and Salted Ricotta

Ingredients for 4 people:

• 480g fresh egg tagliatelle (or truffle tagliatelle)
• 120g of Royal Sauce
• 300g of pumpkin
• Salted ricotta to grate (or pecorino)
• Extra virgin olive oil, salt, pepper to taste

Procedure:

1. Cook the peeled and roughly chopped pumpkin in a preheated oven at 180-200°C for approximately 25-30 minutes.
2. Once cooked, blend the pumpkin in a blender with extra virgin olive oil, salt and pepper. If necessary, add a ladle of water or a little cream to obtain a smooth cream.
3. Cook the tagliatelle in plenty of salted water in a large pot.
4. Drain the tagliatelle and mix them in the pan with the Royal Sauce
5. Compose the dish by first placing the pumpkin cream, then a nest of tagliatelle and finish with a sprinkling of grated salted ricotta.

Advice:

For a more intense flavour, add a drizzle of truffle-flavoured extra virgin olive oil before serving.

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