Ingredients portion 4
Pasta gomiti (rolls) 320 g
Ham 60g
Conte cheese 160 g
Vegetable broth 400 ml
White dry wine 120ml
Demiglass sauce 40 ml
Truffles 60 g
Celery root 60 g
Carrots 60 g
Shallots 60 g
Chives 8g
Garlic 20 g
Whipped cream 160 ml
Butter 40 g
Olive oil 2 tablespoons
Truffle oil 4 ml
Salt to taste
Ground black pepper to taste
Cooking instructions 40 minutes
1 Dice the truffle and ham into medium-sized cubes. Add the truffle oil, salt and pepper and leave to marinate while the pasta is made.
2 Dice the onion, carrots and celery root in the same way and fry in a sauté pan with olive oil until golden.
3 Put the carrots in the same place and fry gently with the vegetables. Pour in the wine and allow it to evaporate, then add the vegetable bouillon in small batches until the carrots are al dente. Proceed in exactly the same way as with the risotto.
4 Stir in the ham and truffle, then the finely minced garlic, the chopped pâté cheese, the whipped cream and finally the butter. Season with salt and pepper.
5 Arrange on plates, pour over the demi-glaze and sprinkle with the finely chopped chives.
