14 Dec RICCIOLI AL TARTUFO NERO E BIANCO
Weekend Special: December 15 – 17, 2017
The memories of Bologna, our beautiful city, at Christmastime connect Luisa Silvia with the many recipes she experienced cooking alongside her mother. She would love to be able to have you try them all, however she had to pick only one of her favorites to be on our tables this weekend. She chose a complex and magic pasta made with authentic Bolognese ingredients.
The hand made dough is created with semolina flour and yolk of eggs, shaped into a thin rectangle and then spread with ricotta mixed with nutmeg and Parmigiano Reggiano. It is then covered with Prosciutto di Parma cotto and black truffles, rolled up and cut into small pieces and laid on top of salsa mornay and baked. It is then finished with sliced white truffle on top.