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.