Pearl noodles

with four cheese sauce and black truffle

alta: Alta


Gallo Pearl Noodles

50 g of parmesan cheese, grated

50 g of fresh ricotta

50 g of gorgonzola

100 ml of cream 36% fat

Truffle to taste

2 onions

120 g of Portobello mushrooms

40 g of dried porcini mushroom


Step 1

Cook the pasta in abundant boiling water with a pinch of salt. It is best to undercook it a couple of minutes because it will be cooked more with the cheese sauce later.

Step 2

Hydrate the dry porcini in warm water for about 30-40 minutes.|Once hydrated, drain the water and set aside.

Step 3

Sauté the diced onion, sliced Portobello mushrooms and dry porcini.

Step 4

Cook them in a pan over low heat with a little bit of olive oil for about 15 minutes. Once it is ready, strain the excess oil and set aside.

Step 5

In a pot, heat up the cream together with the butter, add the different types of cheese and stir continuously until the sauce looks smooth.

Step 6

Mix the pasta and the sauté in a pan and cook for about 2 minutes over medium heat.

Step 7

Add the cheese sauce. Add salt and pepper to taste.

You may

be interested in