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Semolino Gnocchi with Spring white Truffle


Ingredients: 250gr semolina, 50gr butter, 2 egg yolks, 50gr grated parmigiano, 1lt milk, salt. To season: melted butter and fresh truffle or one of our truffle products.

Preparation: heat the milk with a pinch of salt, when boiling  pour the semolino and cook for about 10 minutes stirring continuously. Let cool down then add the butter, Parmesan and egg yolks to the mixture one at a time.

Pour the mixture on the rolling board previously moistened and roll out a 1cm thick layer with a wet spatula.

Let cool. Cut a few 4cm disks from the cold semolino with a small pastry ring. Roast the gnocchi in a non-stick pan to get a nice external browning, place them in a serving dish, sprinkle with melted butter and complete with slices of fresh truffles or with one of our products such as: fresh truffle, «Dried Truffle» , «Frozen Truffle Butter», «Frozen Black Truffle Slices», «Butter with white Truffle» , «Tartufata Sauce» or «Salsa Bianca Sauce».



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