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Ingredients for 4 people:
- 400 g Ligurian trofie "Arconatura"
- 90 g Ligurian pesto "Arconatura"
- 50 g guanciale "Al Berlinghetto"
- 30 g porcini-white-truffle-cream "Tartufi Jimmy"
- Extra Virgin olive Oil "Frantoio Franci"
Fry the diced guanciale in a pan with a little olive oil until it is crispy.
Cook the trofie for about 18 minutes al dente, drain and garnish with the pesto and porcini and Truffle cream and mix well.
Sprinkle with the guanciale cubes.
Recommended wine: Chianti RISERVA RUFINA I VERONI