DEBORAH CORSI – LONG POTATO RAVIOLI WITH NOH2O® WHITE TRUFFLE

Difficulty: Difficult
Preparation time: 60 minutes + 1 hour resting

Ingredients
For the dough: flour, rice starch, water, White Truffle Butter, salt.
For the filling: potatoes, dehydrated White Truffle NoH2O®, olive oil, salt.
For the porcini cream: porcini mushrooms, onion, vegetable stock, olive oil.
To finish: Black Truffle Pearls, potato chips, fresh porcini slices, lamb’s lettuce and parsley emulsion.

Method
Prepare and rest the dough. Cook and mash the potatoes, season with truffle, oil and salt. Form the ravioli. Cook the porcini cream, boil the ravioli and toss with truffle butter.

To Serve
Serve over the porcini cream and finish with the garnishes.