Wild Mushroom & Porcini Triangoli with Truffle Butter & Hazelnuts (Vegetarian)

Italy’s Alps and Apennine mountains are flourishing grounds for its citizens’ favourite mushrooms. Indeed, in late autumn, something takes hold of Italians. It’s not so much a fever, but rather a lust, a kind of earthy hunger as families set out for the hunting grounds once favoured by their ancestors. They’re hungry for funghi, specifically for the porcini that sprout in the wooded hills of Piemonte, Toscana, Emilia-Romagna, Umbria and the hills of Veneto. It’s these wonderful wild mushrooms that, together with ricotta cheese, shallots and several foraged herbs come together to create the filling of this week’s triangoli.

Bringing a second - and perhaps even more extravagant - ingredient to the table, this week’s triangoli also are lavished in a butter made using the treasured black truffle, foraged in the region of Umbria. Taken together with the wonderful, earthy flavours of the mushrooms, the truffle butter adds an exceptionally beautiful aroma. And with such munificent indulgence, we asked ourselves “why stop there?”. And so we complete this beautiful, woodland-evoking dish with a sprinkling of Piemontese hazelnuts - in our opinion the world’s most wonderful.

Note: Please consume or freeze our pasta and sauces within 2 days of delivery.

Allergens in BOLD & CAPITALISED:

resh Pasta (Durum Wheat Semola, Wheat Flour, Free Range Egg (18%), Preservative E202, Rice Flour), Filling (Mixed Mushrooms with Porcini (35%), Ricotta Cheese (Milk), Shallots, Vegetarian Hard Grated Cheese (Milk), White Wine (Sulphites), Emulsifier (Potato Flakes, Starch, Rice Cream, Vegetable Fibre), Extra Virgin Olive Oil, Parsley, Garlic, Mushroom Stock (Diced Mushroom 5%, Onion), Rosemary, Thyme, Salt, White Pepper, Preservative E202)

Hazelnuts (Nuts)

Calories per serving: 587kcal

Following nutritional information is per 100g

Energy 1053kJ