The creative chef and truffle master Massimo Bomprezzo anticipates the summer truffle season and gives us a high-class academic recipe, the result of his experience and his cultural style
THE ingredients for 4 people
- Fresh noodles 500g
- Celery carrot leek clean 100g
- Extra virgin olive oil 120g
- Seared borlotti beans 150g
- Peeled tomatoes 100g
- Bacon and rolled bacon 100g
- Grana Padano from Prati Stabili Selection from hay 40g
- Salt and pepper
- Thyme and bay leaf to taste
- Summer scorzone 40g
- Chilli pepper
- Vegetable broth
Method
Chop the aromatic elements with the bacon and pancetta. Brown a bay leaf and chilli pepper in a saucepan with oil. Add the peeled tomatoes and adjust the flavor. Extend with vegetable broth. Cook for a few minutes and add the pre-cooked beans. Cook for about thirty minutes, adding the thyme and broth if necessary. Cook the noodles in abundant salted water. Drain them al dente and toss them in a pan with the sauce until they are creamy. Serve the truffle and plentiful Grana Padano dei Prati Stabili on a plate.
