Code C37

Tortelli with buffalo mozzarella, tomato and basil, with black truffle sauce



Ingredients for 4 people

560 g Tortelli con mozzarella di bufala campana, pomodoro e basilico

250 ml Cream

truffle-infused oil

2 spoons vegetable stock

4 spoonfuls Marsala wine

chopped Scorzone truffle

16 basil leaves

40 cherry tomatoes

250 g buffalo mozzarella

50 ml pesto

25 ml balsamic vinegar cream


In a bowl, put cream, truffle-infused oil, truffle sauce, Marsala wine, vegetable stock, salt and pepper. Simmer until reduced.

Meanwhile, put mozzarella in a mixer and mince, then add salt and pepper, and two spoonfuls of cream. Boil water with a little salt. Immerse Tortelli for about 4-5 minutes; place sauce on the side of the plate and overlay Tortelli.

Add fresh truffle flakes and buffalo mozzarella mousse. On the opposite side, place buffalo mozzarella mousse, basil and balsamic vinegar cream.

Nicola Colucci Belgian delegation chef – fic.


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