Trofie alla Genovese
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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Beginner
2 mins
3 mins
5 mins
1-2
Black truffle tortelloni and truffle butter is a robust expression of all things truffle. In this recipe we mix summer black truffle in a delicate balance with ricotta cheese to create a creamy filling with the earthly flavour of truffle. By layering on a truffle butter on top of our hand folded tortelloni we reinforce the earthy tones of the truffle without making it too overpowering. A dash of parmesan finishes the dish to balance the smoothness of the butter with the saltiness of the parmesan.
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In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water.
Bring the water to a gentle boil and carefully place the toretelloni in the boiling water.
Cook for 3 – 4 minutes depending on preference.
Gently melt truffle butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the truffle butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.
Gently coat the tortelloni with the butter, plate and garnish with Parmesan.
Buon Appetito!
Trofie alla Genovese is your golden ticket to a flavour-packed adventure that will transport you straight to Italy. These bites of Italian sunshine, Trofie, are
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