Spaghetto Quadrato with artichoke cream, black truffle and taleggio fondue
Pasta with artichoke cream: prepare step by step the recipe for Spaghetto Quadrato (Square Spaghetti) la Molisana with black truffle and taleggio fondue.
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Ingredients
- Spaghetto Quadrato 320g
- Cleaned Taleggio cheese 200g
- Vegetable broth 200cl
- Milk 200cl
- Cream 200cl
- Parmesan cheese 100g
- Shallot 50g
- Green celery 50g
- Cleaned black truffles 28g
- Spiny artichokes n.5pz
- Garlic n.1pz
- Ice water to taste
- Extra virgin olive oil to taste
- Salt to taste
- Parsley to taste
- White pepper to taste
- Thyme to taste
- White wine to taste
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