Ingredients (serves 4)
- 400 g Paccheri
- 300 g di Broccoli
- 150 g Potatoes
- 100 g Minced Black Summer Truffle
- 100 g Fresh black summer truffle
- 50 g Grated Parmesan Cheese
- 1 clove garlic
- Salt to taste
- Parsley to taste
Preparation
First, clean the broccoli and divide it into florets.
Bring a large pot of water to a boil. Once it reaches a boil, add salt and the pasta.
Meanwhile, in a non-stick pan, sauté a clove of garlic. When golden, add the broccoli and sauté over high heat for a few minutes. Remove the garlic and cook for 10-15 minutes over low heat, adding a ladle of the cooking water.
In a small saucepan, boil the previously washed and diced potatoes.
Once cooked, transfer the broccoli and potatoes to a blender and blend on high speed for 1 minute until creamy.
Pour the mixture into a pan and add the parsley and minced meat, stirring carefully over low heat.
After the cooking time indicated on the package, drain the pasta and toss it in the pan with the sauce, adding the Parmesan cheese and, if necessary, a little of the cooking water.
Your dish is ready to serve.
Garnish with fresh Black Summer Truffle flakes.
