Fagotti Bundles Stuffed with Truffle, Butter and Sage Recipe
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Ingredients for 2 people
250g Truffle Fagotti, extra virgin olive oil, 100g butter, 1 sprig of sage, 40g chopped hazelnuts,
100g breadcrumbs, 40g Truffle Cream
Preparation:
Pour a drizzle of extra virgin olive oil into a pan and, after 1 minute, add the breadcrumbs and stir occasionally. Fry everything for about 3 minutes. Add the chopped hazelnuts and toast them for 4 minutes, then remove from the heat.
Once the water has salted and brought to a boil, cook the Fagotti for about 4-5 minutes, as directed on the package.
In a large pan that will also hold the Fagotti, melt the butter, add the fresh sage, and the truffle cream. Drain the Fagotti and sauté them in the butter, sage, and truffle cream for 2-3 minutes, adding a little of the cooking water if necessary. Serve and top with the breadcrumbs and hazelnuts.
