The sprawling forests of Piedmont, nestled in the foothills of the Alps, are a sight to behold. Acres of woodland and sprawling lakes make this region a hotspot for avid hikers and adventurers. However, Piedmont’s best-kept secret is not its stunning topography but something more sublime still, a specimen that lies just beneath the surface of the forest floor. Truffles. An exalted delicacy if ever there was one, some of the finest truffles in the world are native to Piedmont. Local truffle hunters know exactly where to look to find black and white truffles in abundance, though they rely on their trusted companions to bring home their haul. Dogs such as the Lagotto Romagnolo make great truffle hunters because of their impressive sense of smell and their responsive demeanour; as puppies, they are trained to sniff out the pungent tubers and relinquish them without complaint. Whilst black and white truffles have slightly different peak seasons, the former can be harvested from September through January whilst their dark counterparts are in abundance between December and March, both form a vital part of Piemontese cuisine.
This week, we celebrate the rich gastronomic heritage of Piedmont in our beef & black truffle tortelloni. Each exquisite tortellone is filled with beautifully tender beef and is embraced by our burro e salvia (sage butter) to serve. Sage is a fantastic pairing for beef, accentuating its savouriness. The flavour of the black truffle, meanwhile, promises to transport you to the oak forests of Langhe, perched on the shores of Piedmont’s Lake Maggiore.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour '00', EGG), Filling (Beef (Origin: Italy), Misto Soffritto (Carrot, CELERY, Onion), Grana Padano (MILK, Salt, Animal Rennet, EGG Lysozyme), Red Wine (SULPHITES), Water, Texturtec (Potato Flakes (Potatoes, Emulsifier: E471), Starch (Corn), Rice Cream, Vegetable Fibres (Carrot/Bamboo)), Pasteurised EGG, Olive Oil, Truffle Aroma Powder (Natural Flavouring, Salt, Maltodextrin from Corn, Sucrose, Vegetable Fibre), Salt, Garlic, Rosemary), Rice Flour
Butter (MILK), Sage
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 746kcal
Following nutritional information is per 100g:
- Energy 1364kJ
- Calories 327kcal
- Fat 20.8g
- Of which saturates 10.3g
- Carbohydrates 24.4g
- Of which sugars 1.3g
- Protein 11.5g
- Salt 1.1g