Bottoni pasta filled with shrimp and Precious Black Truffle
Buttons filled with shrimp and Precious Black Truffle
First course
Italian
Buttons stuffed with prawns and Precious Black Truffle, a first course for special occasions. Homemade fresh pasta, ricotta and truffle filling, seared prawns, and a fragrant shellfish broth.
Filled pasta buttons with prawns and Fine Black Truffle
With our ravioli filled with prawns and Precious Black Truffle, you will transform your Sunday fresh pasta into something truly special.
Porzioni:
4
Ingredienti
200g fine durum wheat semolina
100g all-purpose flour
3 fresh egg yolks
400g ricotta
30-40 g Fresh Black Truffle
Lemon zest
Salt and pepper to taste
1 kg of shrimp
Spring onion to taste
Parsley to taste
Tomato paste to taste
1 glass brandy or white wine
Istruzioni
1
Make a well with the two flours, beat the eggs in the center, and form a smooth and even dough. Let it rest for half an hour wrapped in plastic.
2
Peel the prawns, removing the shells and heads. In a pan, preheat a drizzle of oil with the spring onion and parsley stalks, add the heads (without the eyes) and the shells. Sauté well, deglaze with brandy, add a tablespoon of tomato paste and cover with crushed ice. Cook for 40 minutes, then strain the broth.
3
In a bowl, mix the ricotta with salt, pepper, grated Black Truffle, and lemon zest. Put it in a piping bag.
4
Roll out the fresh pasta, cut it into rounds with a pastry cutter and fill with ricotta. Close the buttons with the pasta, sealing it with egg white.
5
Boil the water. In the meantime, sear the shrimp in a pan with a drizzle of oil. Cook the "bottoni" (pasta) and a few minutes before they are done, sauté them in the pan with the shrimp and the shellfish broth.
6
Serve the bottoni with shrimp and slices of fine black truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days), wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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