Mezzo Bergese with white truffle | Massimiliano Alajmo | Chef Recipes | Reporter Gourmet S.r.l.

Name: Mezzo Bergese with white truffle | Massimiliano Alajmo | Chef Recipes | Reporter Gourmet S.r.l.
Ingredients: 400 g buffalo ricotta cheese dried with a sheet of food paper; 100 g chicory boiled, blended and dried; 70 g grated Parmigiano Reggiano cheese; 1 ground Sarawak black pepper; 200 g of carrot centrifuge; 4 discs of fresh durum wheat pasta; 40 g hot melted butter; 15 g grated Parmigiano Reggiano cheese; 1 g white truffle pate; 20 g fresh white truffle shavings (optional)

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Mezzo Bergese with white truffle | Massimiliano Alajmo

Keywords

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Mezzo
White
Alajmo
Bergese
Truffle
Massimiliano
Mezzo Bergese with white truffle | Massimiliano Alajmo

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Ingredients

400 g buffalo ricotta cheese dried with a sheet of food paper
100 g chicory boiled, blended and dried
70 g grated Parmigiano Reggiano cheese
1 ground Sarawak black pepper
200 g of carrot centrifuge
4 discs of fresh durum wheat pasta
40 g hot melted butter
15 g grated Parmigiano Reggiano cheese
1 g white truffle pate
20 g fresh white truffle shavings (optional)

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Mezzo Bergese with white truffle | Massimiliano Alajmo | Chef Recipes | Reporter Gourmet S.r.l.

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