Rediscover genuine country tastes in a stuffed pasta recipe featuring sophisticated combinations and the delicate yet intense fragrance of truffle flavoured EVO oil.
4
40'
60'
Easy

Ingredients

  • Pasta:

  • 150g /

    Egg yolk  

  • 220g /

    Weak flour

  • Stuffing:

  • 300g /

    Boiled sweet potato

  • 10g /

    Thyme

  • Salt and pepper

  • Sauce:

  • 30g /

    Mashed boiled potatoes

  • 10g /

    Fried garlic

  • 80g /

    Butter

  • 10g /

    Shallot

  • 5g /

    Anchovies

  • 70g /

    water

  • 6g /

    white wine

  • 20g /

    Egg yolk

  • 2g /

    Salt

  • 5g /

    EXTRA VIRGIN OLIVE OIL WITH WHITE TRUFFLE FLAVOUR

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Instructions

Prepare the stuffing by combining all the ingredients in a bowl. Pour into a pastry bag and set aside.

Mix the pasta dough ingredients in the normal way and leave it to stand for at least thirty minutes. Roll out very thin strips 5 cm wide, add dots of stuffing 1.5 cm apart, fold and cut with a pastry crimper into the traditional agnolotti shape.

Make the truffle sauce by pouring all the ingredients except the egg yolks into a saucepan, bring to the boil and cook over low heat until the shallot is cooked; add the egg yolks and blend. Pour the liquid into a whipping siphon and fit two cartridges.

Boil the agnolotti in boiling water, drain them and dress with a dribble of Zucchi white truffle flavoured extra virgin olive oil. Transfer to the serving dish and add the truffle foam.





THE CHEF:

LA SCUOLA DE LA CUCINA ITALIANA

The first culinary school came from the Magazine, in Milan.