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Our Parmigiano-Reggiano Spread with Truffles is prepared with Parmigiano-Reggiano cheese and local Bianchetto truffles (Tuber Albidum Pico). Made without the addition of other kinds of cheeses, this product is very versatile. The Parmigiano-Reggiano cheese delicacy and the flavour of the Bianchetto truffle combine to create a product with excellent aromatic notes.

Water, parmigiano reggiano pdo 40,9% (milk, salt, rennet), butter, bianchetto truffle (tuber albidum pico) 3,8%, emulsifying salts: trisodium citrate. After opening, keep refrigerated. GLUTEN-FREE

Place a 4 cm layer of salt in an aluminium casserole dish, place 300 gr of potatoes on the salt and bake in a preheated oven at 200°C for about one hour. Remove the potatoes from the oven, peel and mash them and mix with 90 gr of flour. Make a heap of the mixture on the worktop, with a hole in the middle (like a volcano). Pour in 30 g of Parmigiano-Reggiano and an egg. Mix all the ingredients together to form a soft dough. Roll out the dough to about 2 cm, then use a cup to cut out circles about 10 cm in diameter. Repeat the operation with the remaining dough until you have 15 circles. Use our Parmigiano-Reggiano spread with truffles to make 15 small balls of about 6g each. Then place one in each dough circle and close them to form round gnocchi. Cook the balls in salted water; as soon as they float, take them out and place them in a frying pan in which you have previously warmed the remaining spread over a low flame. Toss and plate.