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


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



  • 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


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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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.

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