Recipes

A selection of recipes that will allow you to fully enjoy our products...

Pan-Fried Gnocchi and Truffle Carpaccio

Preparation: 10 min Cooking: 5 min
Ingredients for 4 servings:
- 600 gr of gnocchi
Inaudi Truffle Carpaccio
Instructions:
1. Pan-fry the gnocchi until they turn golden.
2. Divide them among 4 plates.
3. On each plate, add two teaspoons of truffle carpaccio and mix.
4. Serve immediately!

Truffle crostini

Preparation: 15 min Cooking: 3 min
Ingredients for 4 servings:
- 8 slices of bread
Black olive and truffle pâté
Instructions:
1. Cut the bread slices.
2. Toast them in the oven or in a toaster.
3. Spread the black olive and truffle pâté on each slice of bread.
4. Serve immediately!

Potato and Truffle Soup

Preparation: 35 minutes Cooking: 25 minutes
Ingredients for 4 people:
- 8 Potatoes
- 1 chopped onion
- 100ml of fresh cream
- 1 vegetable stock cube
- 1 tablespoon of olive oil
- 4 teaspoons of truffle carpaccio or
- 4 teaspoons of Perla Nera cream
Preparation:
- Wash the potatoes, peel them, and cut them into small cubes.
- In a pot, sauté the chopped onion in olive oil.
- Add the potatoes, cover with water, add the stock cube, and cook for 25 minutes.
- Blend the soup, adding the fresh cream.
- Serve the soup in 4 bowls.
- Add a teaspoon of truffle carpaccio or Perla Nera cream to each bowl.
- Ready to serve!

Truffle Baked Eggs

Preparation: 5 min Cooking: 15 min
Ingredients for 4 people:
- 8 fresh eggs
- 100ml of fresh cream
- 60g of Parmesan cheese
Optional:
- 4 teaspoons of Perla Nera or
- 4 teaspoons of truffle carpaccio
Preparation:
- Preheat the oven to 120 degrees Celsius (248 degrees Fahrenheit).
- Butter the ramekins.
- Break two eggs into each ramequin.
- Add the fresh cream and sprinkle with Parmesan cheese.
- Bake in the oven for 15 minutes.
- Upon removing from the oven, add a teaspoon of Perla Nera or truffle carpaccio to each ramequin.
- Serve immediately!

Gnocchi with Truffle Cream

Preparation: 20 min Cooking: 10 min
Ingredients for 4 people:
- 750g of gnocchi
- 250ml of fresh cream
- 60g of Parmesan
- A small knob of butter
- 4 teaspoons of Perla Nera
Preparation:
Place the knob of butter in a pan and heat on low.
As soon as the butter has melted, add the fresh cream and stir slowly.
After a few minutes, gradually add the Parmesan and stir with a whisk.
Meanwhile, heat water and add salt.
As soon as the water starts to boil, add the gnocchi and cook according to their cooking time.
Add 4 teaspoons of Perla Nera to your cream mixture and stir slowly.
Drain the gnocchi and mix them with the cream, continuing to stir with a wooden spatula for 3 minutes.
Now it's ready to serve!

Goat Cheese and Truffle Honey Puff Pastries

Preparation: 15 minutes Cooking: 15 minutes
Ingredients for 4 people:
- 3 goat cheese rounds
- Puff pastry
- 1 egg yolk
Truffle honey
Preparation:
Preheat the oven to 200 degrees Celsius.
Roll out the puff pastry and cut 4 squares of 12cm on each side.
Cut the goat cheese rounds into small pieces and distribute them in the center of the 4 squares.
Season with salt and pepper.
Fold the tips towards the center of the square to cover the goat cheese.
Brush with egg yolk using a kitchen brush.
Place the 4 pastries on parchment paper and bake.
Cook for about 15 minutes, then let rest outside the oven for 3 minutes.
Drizzle a teaspoon of truffle honey over each pastry.
Ready to serve!

Trapanese Pesto Fusiletti

Preparation: 10 minutes Cooking: 10 minutes
Ingredients for 3 to 4 people:
- 400g of Fusilletti Il Mulino di Gragnano or any other short pasta from our selection
- 1 jar of Pesto Trapanese
Preparation:
Pour the Trapanese Campo d'Oro pesto into a large pan and heat it up.
Cook the pasta in salted water, when the pasta is 'al dente', drain and mix with the previously heated pesto.
For garnish, add slivered almonds and basil leaves.
Serve hot.

Sicilian Pesto Spaghetti

Preparation: 10 minutes Cooking: 10 minutes
Ingredients for 3 to 4 people:
- 400g of Spaghetti Il Mulino di Gragnano
- 1 jar of Sicilian Pesto
Preparation:
Pour the Sicilian Campo d'Oro pesto into a large pan and heat it up.
Cook the pasta in salted water, when the pasta is 'al dente', drain and mix with the previously heated pesto.
For garnish, add small pieces of Pecorino and basil leaves.
Serve hot.

Fusilletti with Pistachio Pesto and Shrimp

Preparation: 10 min Cooking: 10 min
Ingredients for 3 or 4 people:
- 400gr of Il Mulino di Gragnano fusilletti or any other short pasta
- 1 jar of Pistachio Pesto
- 200gr of small shrimp
- Olive oil
- Salt and Pepper
Preparation:
In a large pan, sauté some shrimp with a bit of oil and pepper. As soon as the shrimp are ready, pour the Campo d'Oro Pistachio Pesto into the pan and mix.
Meanwhile, cook the pasta in salted water until 'al dente', then drain and mix with the previously heated pesto.
For garnish, add slivered pistachios.
Serve hot.

Eggplant Caponata on Toasted Bread

Preparation: 10 min
Serves: 4 people
- 4 large slices of bread
- 1 jar of Eggplant Caponata
- Extra virgin olive oil
Preparation:
Toast the slices of bread, sprinkle them with a few drops of extra virgin olive oil, and top with the eggplant caponata.
It's ready!

Toasted Bread and Cherry Tomatoes

Preparation: 10 minutes
Serves 4 people
- 4 large slices of bread
- 1 jar of cherry tomatoes with basil
- Basil leaves
- Olive oil
- Pepper and Salt
Preparation:
Toast the bread slices, sprinkle them with a few drops of extra virgin olive oil, add the cherry tomatoes, garnish with a few basil leaves, add a little pepper and salt.
It's ready!