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Girolomoni Paccheri with Tartuflanghe Parmigiano Cream & Truffle

Girolomoni Paccheri with Tartuflanghe Parmigiano Cream & Truffle

© Recipe by Paul Froggatt

GIROLOMONI PACCHERI WITH TARTUFLANGE PARMIGIANO CREAM AND TRUFFLE

Serves 4

Sea Salt
500 g Girolomoni paccheri
90 g Tartuflange Parmigiano cream with truffle
Giuliano Tartufi whole summer truffles , chopped
Parmigiano Reggiano , grated
Vincotto Calogiuri , to serve

Bring a pot of water to the boil and season with sea salt. Cook the pasta in the boiling water until al dente, then drain off the water. Fold in the truffle and Parmigiano cream and serve with fresh Parmigiano and chopped truffles and drizzle with some vincotto.

 

 

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