Sardinian gnocchetti with “Pecorino Romano” D.O.P. cheese sauce, black truffle carpaccio and raw artichoke julienne
Ingredients to choose
1 portion
  • Sardinian bronze-drawn gnocchetti
    320 g
  • “Pecorino Romano” D.O.P. cheese sauce
    150 g
  • Truffle carpaccio
    80 g
  • Fresh artichokes
    2 pieces
  • Extra virgin olive oil
    1 tsp.
  • Lemon juice
    1/2
How to prepare it
40 min.
1. Cook the gnocchetti in plenty of salted water.
2. Clean and julienne the artichokes, leave them a few minutes in water and lemon
3. Steep the pecorino romano dop sauce with a few tablespoons of the pasta cooking water.
4. When the pasta is cooked, drain and stir off the heat with the pecorino sauce
5. Plate and define with the artichoke julienne, truffle carpaccio and a grind of black pepper.
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“Pecorino Romano” D.O.P. cheese sauce
The base of this tasty sauce is mature Roman Pecorino cheese which has a light spicy flavour. This creamy sauce is ideal for seasoning first courses or with vegetables, in particular with broad beans and broccoli. It is perfect for garnishing pizzas and in the famous “Cacio e Pepe” recipe.

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(+) 012521 GLASS JAR ML 580 520 g 6
Summer truffle carpaccio
100% slices of Summer Truffle (Tuber Aestivum Vitt.) preserved in extra virgin olive oil. We can do this tipe of processing ‘cause the summer truffle maintains its organoleptic characteristics very well; this procedure ensures maximum yield. To be used as if it were fresh, to garnish pizzas, bruschetta, pasta dishes, meat or eggs.

In extra virgin olive oil
Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 012615 Glass jar 80 ml 80 g 12
(+) 012613 Glass jar 580 ml 520 g 6
Extra virgin olive oil
Extra virgin olive oil, with its delicate and harmonious taste which is neither spicy, is obtained by carefully mixing different oils from traditional Mediterranean olive growing countries of Spain, Greece and Italy. This precious oil is ideal as a dressing for a variety of dishes, in particular fresh summer salads.

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