1kg of fresh ravioli stuffed with meat 7 teaspoons cream of pumpkin with white truffle A knob of butter 8DL of whole milk White pepper
Heat in a pan the butter, add the milk and cream of pumpkin with white truffle.
Remove from heat and stir in the compound ravioli previously cooked in salted water. Then serve it all dusted with white pepper.
500 g rice 100 g of butter 1 medium onion, thinly sliced 1 cube stock cube 60 g grated Parmesan cheese
100 g of pate with truffles black and white Salt and pepper
in a pan, sauté lightly onion with a drizzle of olive oil. Add the uncooked rice, salt and pepper, stirring vigorously. Pour a ladle of boiling water and the nut for the broth, stirring constantly, then as the rice absorbs its cooking water, add more water until cooked. At this point add the butter, Parmesan cheese, pate of white or black truffle, mix and serve hot.
Bass (or bass) of medium size; 20g butter; 1 tablespoon white or black truffle pate; salt and pepper.
the fish can be baked or boiled. After barbed, place the fillets so obtained in a serving dish. In a skillet over low heat, melt butter, pate white or black truffle, salt and pepper.
Just hot pour the mixture over the fillets and serve immediately. Alternatively, the bass can be used for fresh salmon or any other type of fish.