Agnolotti Truffle with a creamy parmesan sauce
Recipe Weight: 409g per Portion
| HILCONA Pasta Fina Agnolotti Truffle, frozen, 2 x 2 kg, IQF | 2.000 kg |
| Single cream 25% UHT | 1.000 kg |
| Grana Padano DOP, grated | 0.400 kg |
| Truffle oil made from black truffle | 0.050 l |
| Salt | 0.002 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Grana Padano DOP, flakes | 0.150 kg |
| Parmesan Crackers | 10.0 Portion |
| Chives | 0.015 kg |
Preparation
Preparation:• Prepare all the ingredients
• Make the parmesan crackers according to the recipe
• Cut the chives into sticks
Method:
• Heat the cream over low heat and add the grated parmesan and the truffle oil
• Let reduce for 5 minutes
• Season with salt and pepper
• At the same time, put the pasta into boiling water for 3 minutes, and let drain
• Plate the pasta and pour the sauce over it
• Garnish with the parmesan flakes, the crackers and the chives
Suggestion:
• This dish is also recommended as an accompaniment to grilled beef
| Nutritional values | per portion |
|---|---|
| Energy | 3965 kJ |
| Energy | 948 kcal |
| Fat | 61 g |
| - of which saturates | 32 g |
| Carbohydrates | 57 g |
| - of which sugar | 7.3 g |
| Fibre | 3.1 g |
| Protein | 42 g |
| Salt | 3.5 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.