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Ingredients
Nudelteig
- 250 g Hartweizengrieß
- 125 g Wasser
- ¼ TL Salz
Burrata-Creme
- 200 g Burrata abgetropft
- 50 g Trüffelöl
- ½ - ¾ TL Salz (siehe Tipp)
- 3 - 4 Prisen Pfeffer
Agnolotti-Füllung
- 50 g Pinienkerne
- 60 g Parmesan in Stücken
- 35 g Schalotten halbiert
- 40 g Trüffelsauce (z. B. Salsa Tartufata)
- 150 g Ricotta
- ¼ TL Limettenschale
- ¼ TL Salz
- 1 - 2 Prisen Pfeffer
- 2 Prisen Muskat
Fertigstellung
- Wasser zum Kochen
- Salz zum Kochen
- Hartweizengrieß zum Bearbeiten
- 2 Eigelb verquirlt
- 20 g Feldsalat zum Garnieren
- Trüffel, frisch gehobelt, zum Garnieren (optional)
- Nutrition
- per 1 Portion
- Calories
- 1473 kcal / 6165 kJ
- Protein
- 64 g
- Fat
- 96 g
- Carbohydrates
- 101 g
- Fibre
- 18 g
- Saturated Fat
- 29 g
- Sodium
- 2747 mg
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