Leopardi’s Ink Pot

Leopardi’s ink pot

Ingredients for 4 person:

  • 16 conchiglioni
  • 100 g./3,5 oz. of fresh Philadelphia cheese
  •  100 g./3,5 oz. of white truffle sauce
  • 20 g./0,7 oz. of carpaccio (sliced bianchetto truffle in oil)
  • 16 shelled prawns
  • salt as necessary

Leopardi sauce preperation:

Mix the fresh cheese Philadelphia with the white truffle sauce and the carpaccio ( sliced bianchetto truffle in oil ). Cook the conghiglioni ‘al dente’ in plenty of salted boiling water, drain and fill with the ready sauce. Bake in the oven at 220°- 250°C for 10 minutes

STORY TO BE TOLD

Salty Crumble with truffle
Mascarpone cheese sauce and Carpegna prosciutto ravioli egg pasta with truffle
Pasta, Speck, Tartufata cream and Philadelphia soft cheese
Cut the speck into pieces or dice it . Put the butter in a no -stick pan and melt it. Brown the speck just for some minutes. Melt the Philadelphia cheese in a pan with the speck, add some milk…
Meatballs, white truffle cream and pistachios
A summer taste recipe. We all need holiday after so a difficult period. Pistachios granola will make all of us think to Sicily beloved Italian Island. Finally we will meet our friends, we will appreciate more and more our beautiful…
Back To Top