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 people

  • 600 gr of gnocchi
  • 1 jar of Inaudi truffle carpaccio

Preparation:

  • Pan-fry the gnocchi until golden brown
  • Present them on 4 plates
  • On each plate, place two teaspoons of truffle carpaccio and mix.
  • All that's left is to serve!

Truffle Crostini

Preparation: 15 min Cooking: 3 min

Ingredients for 4 people

  • 8 slices of bread
  • 1 jar of Inaudi Black Olive and Truffle Tapenade

Preparation:

  • Cut the slices of bread
  • Toast them in the oven or toaster
  • Add the black olive and truffle tapenade to each slice of bread
  • All that's left is to serve!

Creamy 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 broth
  • 1 tablespoon olive oil
  • 4 teaspoons of Inaudi truffle carpaccio or
  • 4 teaspoons of Perla Nera Inaudi cream

Preparation:

  • Wash the potatoes, peel them and cut them into small cubes.
  • In a saucepan, brown the chopped onion in olive oil
  • Add the potatoes, cover with water, add the broth and cook for 25 min.
  • Mix the velouté by adding the crème fraîche.
  • Serve the soup in 4 deep plates.
  • Add a teaspoon of truffle carpaccio or Perla Nera cream to each plate
  • All that's left is to serve!

Eggs cocotte with truffle

Preparation: 5 min Cooking: 15 min

Ingredients for 4 people

  • 8 very fresh eggs
  • 100ml of fresh cream
  • 60g parmesan

Choice:

  • 4 teaspoons of Perla Nera Inaudi or
  • 4 teaspoons of Inaudi truffle carpaccio

Preparation:

  • Preheat the oven to 120 degrees
  • Butter the ramekins
  • Break two eggs into each ramekin.
  • Add the crème fraîche and sprinkle with parmesan
  • Bake for 15 minutes
  • When removed from the oven, add a teaspoon of Perla Nera or truffle carpaccio to each ramekin.
  • All that's left is to serve!

Gnocchi with black truffle cream

Preparation: 20 minutes Cooking: 10 minutes

Ingredients for 4 people:

  • 750g of gnocchi
  • 250ml of fresh cream
  • 60g parmesan
  • A small knob of butter
  • 4 teaspoons of Perla Nera Inaudi

Preparation:

  • Place the knob of butter in a frying pan and heat over low heat.
  • Once the nut has melted, add the crème fraîche and stir slowly.
  • After a few minutes, add the parmesan little by little and stir with a kitchen whisk
  • In the meantime, heat the water and add salt.
  • As soon as the water starts to boil, add the gnocchi and cook them according to their cooking time.
  • Add 4 teaspoons of Perla Nera to your cream preparation, stir slowly
  • Drain the gnocchi and mix them with the cream and continue stirring with a wooden spatula for 3 minutes
  • All that's left is to serve!

Puff pastries with goat cheese and truffle honey

Preparation: 15 minutes Cooking: 15 minutes

Ingredients for 4 people

  • 3 goat droppings
  • Puff pastry
  • 1 egg yolk
  • Inaudi Truffle Honey

Preparation:

  • Preheat the oven to 200 degrees
  • Roll out the puff pastry and cut out 4 squares of 12cm on each side.
  • Cut the goat's cheese into small pieces and distribute them in the center of the 4 squares.
  • Salt and pepper
  • Fold the tips towards the center of the square to cover the goat droppings.
  • Brush with egg yolk using a kitchen brush.
  • Bake the 4 pastries after placing them on baking paper.
  • Bake for about 15 minutes, leave to rest out of the oven for 3 minutes
  • Pour a teaspoon of truffle honey on each puff pastry
    All that's left is to serve!

Fusiletti with Pesto Trapanese

Preparation: 10 minutes Cooking: 10 minutes

Ingredients for 3 or 4 people

  • 400gr of Il Mulino di Gragnano Fusiletti
  • 1 jar of Campo d’Oro Trapanese Pesto
  • Slivered almonds (optional)

Preparation:

  • Pour the Trapanese Campo d'Oro pesto into a large frying pan and heat.
  • Cook the pasta in salted water, when the pasta is 'al dente', drain and mix with the previously heated pesto.
  • To decorate, add flaked almonds and basil leaves.
  • Serve hot.

Spaghetti with Sicilian Pesto

Preparation: 10 minutes Cooking: 10 minutes

Ingredients for 3 or 4 people

Preparation:

  • Pour the Sicilian Campo d'Oro pesto into a large skillet and heat.
  • Cook the pasta in salted water, when the pasta is 'al dente', drain and mix with the previously heated pesto.
  • To decorate, add small pieces of Pecorino and basil leaves.
  • Serve hot.

Trofie with Pistachio Pesto and Shrimp

Preparation: 10 minutes Cooking: 10 minutes

Ingredients for 3 or 4 people

  • 400gr of Il Mulino di Gragnano Fusiletti
  • 1 jar of Campo d’Oro pistachio pesto
  • 200g of small shrimps
  • Olive oil
  • Salt and pepper

Preparation:

  • In a large skillet, brown some shrimp with a little 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, when the pasta is 'al dente', drain and mix with the previously heated pesto.
  • To decorate, add flaked pistachios.
  • Serve hot.

Eggplant Caponata on Toast

Preparation: 10 minutes

Ingredients for 4 people

  • 4 large slices of bread
  • 1 jar of Campo d’Oro eggplant caponata
  • Extra virgin olive oil

Preparation:

  • Toast the slices of bread, sprinkle them with a few drops of extra virgin olive oil, add the eggplant caponata.
  • It's ready!

Toasted bread and cherry tomatoes

Preparation: 10 minutes

Ingredients for 4 people

  • 4 large slices of bread
  • 1 jar of cherry tomatoes with basil
  • Basil leaves
  • Olive oil
  • Pepper and Salt

Preparation:

  • Toast the slices of bread, sprinkle them with a few drops of extra virgin olive oil, add the cherry tomatoes, decorate with a few basil leaves, add a little pepper and salt.
  • It's ready!

Truffle-Stuffed Eggplants

Ingredients for 4 people

  • 1 kg of eggplants
  • 100 g of mortadella
  • 4 teaspoons of Perla Nera Inaudi
  • 3 eggs
  • Milk
  • Breadcrumbs
  • Bread crumbs soaked in milk
  • Grated Parmesan
  • 2 garlic cloves
  • Spices (marjoram, thyme, nutmeg)
  • Extra virgin olive oil
  • Salt and pepper

Preparation
Blanch the eggplants in a pot of boiling water. Cut them in half and scoop out the flesh, setting it aside.
Prepare a mixture with the eggplant flesh, garlic, mortadella, and bread soaked in milk. Stir the mixture with a spoon and transfer it to a large bowl. Add the grated Parmesan, eggs, 4 teaspoons of Perla Nera, spices, salt, and pepper.
Mix well and stuff the eggplants.
Place the stuffed eggplants on a baking sheet lined with parchment paper and sprinkle them with breadcrumbs. Bake at 180°C (350°F) for about half an hour.

Truffles Risotto

Ingredients for 4 servings:

  • 300 g of “Carnaroli” rice
  • 4 tablespoons of Inaudi “La Tartufata” cream
  • Meat broth (as needed)
  • Olive oil
  • Butter
  • 100 ml of crème fraîche
  • 1 onion
  • 1 glass of white wine
  • 20 g of Inaudi “Carpaccio di Tartufi neri” (Black Truffle slices) (optional)

    Preparation:
    Sauté the onion in a pan with a little olive oil and butter.
    Add the rice and toast it evenly. Pour in the white wine and let it simmer.
    Cover the rice with hot broth and stir frequently, adding more broth as needed to finish cooking.
    Once cooked, stir in the “Tartufata” cream and crème fraîche.
    If desired, garnish with slices of Black Truffle Carpaccio.