Rice and Pasta dishes
Ingredients for 4 people
350 g of spelt rigatoni/penne
150 g of Robiola Osella with Truffle
300 g of porcini mushrooms (cleaned and quickly washed)
1 clove of garlic
Extra virgin olive oil
Salt and pepper
Clean and quickly wash the mushrooms, then finely slice them. Gently fry them in a pan with a spoon of oil flavoured with the clove of garlic. Cook for a few minutes. Set to one side.
Bring a large pan of salted water to the boil and cook the pasta, leaving it firm. Meanwhile, prepare the Robiola Osella with Truffle fondue. Melt the cheese n a bowl over a pan of simmering water, whisking briskly.
Drain the pasta and dress with the mushrooms.
Serve in glasses or clear bowls with two spoons of Robiola Osella with Truffle fondue.