Main dishes

Paccheri stuffed with truffle-flavoured ricotta cheese and Porcini mushrooms served with reduced herbed brown stock sauce

Total time required

25 mins preparation

Difficulty

Average

Ingredients | Serves 4

320 g

Paccheri di Gragnano pasta
220 g

Ricotta cheese
32 g

ROBO Armonia Tartufata (Truffle Cream)
240 g

Gran Pezzi Porcini Trifolati (Large pieces of Porcini Mushrooms cooked in extra virgin olive oil, garlic and parsley) in ROBO oil
40 g

Butter
4 g

Garlic
2 g

Thyme
a.r.

Salt and pepper
20 g

ROBO Fondo Bruno Granulare (brown veal stock in granules)
160 g

ROBO Vegetable Stock Granules
-----

To prepare the green sauce:
40 g

Parsley
40 g

Basil
20 g

Dill
a.r.

Salt
80 g

Extra virgin olive oil
40 g

Boiled potatoes

To prepare the green sauce:
Wash the leaves of the herbs. Blanch in salted water for about 5/10 seconds and cool quickly in iced water.
Put the blanched herb leaves, boiled potatoes, a little cold water in a pot and emulsify by adding some extra virgin olive oil. Add salt to taste.
Flavour the ricotta with the Armonia Tartufata sauce, season with salt and pepper, mix well and place in a piping bag.
Cook the paccheri in boiling salted water until they are al dente.
In the meantime, sauté the Porcini mushrooms with a knob of butter, garlic and thyme. Add vegetable stock and brown stock granules until a well-blended mushroom sauce is obtained.
When the pasta is al dente, drain it and lay it out vertically, stuffing it with the truffle-flavoured ricotta cheese.
Dress with the Porcini mushroom sauce and garnish with the green sauce and clumps of ricotta cheese.