Molisana Caserecce 29


Molisana Caserecce 29



  • Caserecce n.29 La Molisana   320g
  • Fresh porcini mushrooms   400g
  • Caciocavallo cheese   100g
  • Fresh truffles   80g
  • Cherry tomatoes   40g
  • Garlic   2 cloves
  • Shallot   1 piece
  • Sprig fresh thyme   1 piece
  • Extra virgin olive oil   to taste
  • Salt and Pepper   to taste


Thoroughly clean the mushrooms, wash and dry them with a cloth. Cut into thin slices. In a pan fry in extra virgin olive oil, shallots and garlic.

Add the mushrooms, thyme sprig and brown well, add the tomatoes, previously cut into wedges. Add salt and pepper and bring to a boil.

In boiling salted water cook the Caserecce Molisane 29, drain when al dente and stir in the mushroom sauce and a bit of truffle previously cut into thin slices. Serve by adding the cheese, cut into strips and the remaining truffles.


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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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