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Includes
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elbow pasta boiled 150 grams
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Truffle Sauce 150 grams
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Violife Prosociano Cheese 15 grams
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Mix Mushroom Saute 105 grams
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Violife cheddar cheese 20 grams
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Bread Crumbs 10 grams
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basil leaves 1 gram
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black truffle 3 grams
Truffle Sauce
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Rama Professional Multipurpose Cream 31% 600 grams
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Truffle paste 75 grams
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flour 5 grams
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Parmesan cheese 15 grams
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salt 2 gram
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ground black pepper 1 gram
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truffle oil 2 gram
Mix Mushroom
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Mushroom Mix Frozen 300 gram
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salt 2 gram
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ground black pepper 1 gram
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olive oil 10 grams
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garlic 12 grams
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water 300 grams
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In a sauce pan add the sauté mushroom
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add the truffle sauce and start to heat it
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add the elbow macaroni boiled and mix them well
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transfer the mix into porcelain bowl
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add Prosociano cheese and Violife cheddar cheese
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add bread crumbs and bake it in salamander for 4 minutes
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remove and slice truffle on top
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add basil leaves
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ready to serve
Truffle Sauce
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In a sauce pan add truffle oil and heat it
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Add the flour and cook it for 1 minute
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Add Rama cream 31 % and truffle paste
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Add salt, pepper and parmesan cheese
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Cook it until you get a smooth sauce
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Remove from fire
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Ready to use
Mix Mushroom
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In a sauce pan add olive oil and heat
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Add garlic minced and sauté well
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Add the mix mushroom and cook it
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add salt and pepper
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Add water
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Cook it for 3 minutes
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Remove and cool it down
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Ready to use