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Caserecce 100% Piselli Verdi scented with black truffles

Ingredients and Process

160 g Caserecce 100% Green Peas; Truffle; Beetroot; Oil; Garlic
  • Cook pasta “al dente” in plenty of boiling water and then drain it;
  • Place a clove of garlic in a frying pan with a string of extra virgin olive oil;
  • Add the Caserecce and skip for a few minutes;
  • Apply and garnish with abundant black truffle flakes from Murgia;
  • To complete the dish, we decorate with beetroot powder.