Agnoli with truffle and stracchino all’antica cheese

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Description

The heart of the Agnoli, whose shape recalls the traditional Agnolotto pasta with its folded and rippled edges, stands guard over a completely new filling: Scorzone truffle and Stracchino all’Antica from the Orobic valleys of Lombardy. The delicate flavour of summer truffle blends perfectly with the Stracchino all’Antica, a lightly piquant cheese produced in the valleys of Brembo, Taleggio and Serina. Made from whole, freshly-extracted cow’s milk, it has to be kept warm to preserve its square form, unlike other varieties of Stracchino which are allowed to spread out. While ripening, it acquires its unmistakable flavour: from the subtle creaminess of the undercrust to the pungent cheesiness of the denser, more crusty centre.

Ingredients (pasta)

Durum wheat semolina, barn eggs.

Ingredients (filling)

Ricotta, Stracchino all’Antica delle Valli Orobiche cheese 21%, black truffle 5%, breadcrumbs, salt.

Average nutritional values per 100 g

Energy kJ 965 – Energy kcal 229 – Fats g 6,6 of which saturated fats g 4,4 – Carbohydrates g 31,1 ofwhich sugars g 7,0 – Fibres g 2,9 – Proteins g 9,8 – Salt g 0,69

Data Sheet

da 10 a 14 g

For pieces

da 41 a 48 mm

Length
of a piece

da 42 a 52 mm

Height
of a piece

Portion yield
after cooking

Percentage
of pasta

Percentage
of filling

PACKAGING: 10 TRAYS OF 16 PIECES EACH

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