This dish is one of a series of limited edition summer truffle recipes, crafted by our head chef, Roberta, in collaboration with world-renowned truffle specialists, Urbani Tartufi. Excelling in their field since 1852, Urbani Tartufi describe themselves as ‘pioneers of truffle cultivation in Italy’. These limited edition dishes are infused with Urbani Tartufi’s exquisite scorzone black truffle, cultivated in the Valnerina in Umbria - a region particularly celebrated for the quality of its truffle. Soft and delicate, this prized tuber lends its heady aroma and decadent finish to our weekly menu.
This week’s tortelloni are, we feel, a consummate celebration of il tartufo (the truffle) in all its glory. Fresh scorzone truffle is combined with slow-cooked beef to create a rich, sumptuous filling. As a shape, tortelloni originate in Emilia-Romagna, specifically Modena, a city highly regarded for its thriving food culture. To serve, though, we again look to Umbria’s most-coveted treasure, with a butter infused with fresh scorzone truffle supplied by our amici at Urbani. As you melt down this “burro di tartufo” in a pan to serve, we hope that you, like us, will marvel at just how wonderful the fresh truffle smells, filling the kitchen with heady promise. To serve, we’ve also included a portion of formaggio - whilst Italians often prefer to enjoy truffle without cheese, we find that it adds extra decadence and complements the slow-cooked beef filling.
Beef Tortelloni (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour ‘00’, EGG, Water), Filling (Beef (49%), Grana Padano (MILK, Salt, Rennet, EGG Lysozyme), Onion, Carrots, CELERY, Breadcrumb (WHEAT), Olive Oil, Water, Garlic, Rosemary, Truffle Cream (Black Truffle, Tuber Aestivum, Salt, Natural Truffle Flavouring), Thyme, Laurel, Salt, White Pepper), Rice Flour
Truffle Butter (20g):
Butter (MILK) (87%), Black Truffle (10%), Salt, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme