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• BRUSCHETTE – CROSTINI: Tostare delle fette di pane o pan carrè. Scaldare leggermente la crema 4 formaggi al Tartufo a bagnomaria. Spalmare la salsa ancora calda sul pane tostato.

• PASTA GRATINATA: Portare ad ebollizione l’acqua, aggiungere il sale e cuocere la pasta. Riscaldare a fiamma bassa la Crema 4 formaggi al tartufo con un poco di acqua di cottura. Scolare la pasta, condire con la crema di pecorino ed aggiungere del parmigiano. Far gratinare in forno la pasta per qualche minuto fino a che la superficie non risulta dorata. Impiattare e servire.

• RISO: Portare il riso a cottura aggiungendo del brodo vegetale. Condire con la Crema 4 formaggi al tartufo e del Parmigiano. Servire ben caldo.

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• BRUSCHETTA: Toast some bread slices. Warm up the Four cheeses cream with summer truffle in a bain-marie. Spread the sauce on the bread and serve.

• PASTA: Boil the water, add salt and drop the pasta. Warm up the Four cheeses cream with summer truffle in a pan on low heat adding a little cooking water. Drain the pasta, season it with the cream and add parmesan cheese. Cook au gratin for a few minutes until the parmesan on top is golden. Plate up and serve.

• RICE: Cook the rice adding vegetal broth. Season it with the Four cheeses cream with summer truffle and Parmesan cheese. Serve while warm.

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