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Abissine Rigate n.25 with Truffle and Seirass on pea puree

RECIPES LA MOLISANA


Abissine Rigate n.25 with Truffle and Seirass on pea puree

 
PREPARATION

INGREDIENTS:

  • Abissine Rigate n.25 La Molisana   320g
  • Ground truffle oil   150g
  • Peas   150g
  • Butter   100g
  • Seirass (Piemontese cheese)   80g
  • Onion   1 piece
  • Extra virgin olive oil   to taste
  • Rosemary   to taste
  • Sage   to taste
  • Salt   to taste
  • Thyme   to taste

INSTRUCTIONS:

Cut the onion into strips and fry in a pan with extra virgin olive oil, add the peas, cover with water and cook for 5 /6 minutes over high heat, add salt and then whisk.

In a pan melt the butter and stir in the herbs, leave it flavouring on low heat and then remove the pan from the heat, discard the herbs, add the butter with truffle oil. Let flavor .

In boiling salted water cook the Abissine Rigate 25, drain when al dente, season with truffle sauce and cheese Seirass previoulsy cut into strips .

Place in the middle of pasta dish seasoned with truffle, pour over a little pea puree and garnish with slices of Seirass cheese.

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Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.