Ingredients for 6 bignè:

Porcini  cream and White Truffle of Tesori del Matese (at will)

150 g of stracchino

Cold milk q.b.

50 g of Grana Padano cheese

Salt and Pepper to taste

Parsley to taste

Procedure:

In a bowl dilute the stracchino with a little milk and work the mixture with a whisk until you get a creamy consistency. Then add the desired amount of cream with porcini mushrooms and white truffle Tesori del Matese and grated cheese. Season with salt and pepper and add the chopped parsley. Cut the puffs in half, fill them with the obtained cream and close with the cap. Serve at room temperature.

Product used:

Porcini Cream and White Truffle Tesori del Matese