Norcina Pasta Timbale

Norcia-style pasta timbale is a rich and hearty first course, one of the most typical dishes of Umbrian cuisine. The key ingredients for the perfect Norcia-style pasta are, of course, Norcia sausages and slices of summer truffle in Bernardini Tartufi oil.

REQUIRED INGREDIENTS:

• 400 grams Norcia sausage
• 250 grams cooking cream
• Black pepper to taste
• 300 grams Rigatoni pasta
• 3 tablespoons Parmesan cheese
• 20 grams Bernardini Tartufi summer truffle slices in oil
• Breadcrumbs to taste

PREPARATION:

1. To prepare this tasty Norcia-style pasta timbale, you’ll need 400 grams of fresh Norcia sausage. Place it on a cutting board and roughly chop it. Transfer it to a pan and begin cooking.
2. Stir and cook until the meat has darkened. Then add 250 grams of cooking cream and a sprinkling of black pepper. Finally, add the Rigatoni cooked al dente and mix everything together..
3. Season with 3 tablespoons of Parmigiano Reggiano. Now, add 20 grams of Bernardini Tartufi summer truffle slices in oil. Stir to incorporate the ingredients evenly. Transfer the pasta to two small aluminum baking pans lined with nonstick paper.
4. To give the pasta timbale even more crunch and flavor, sprinkle with a handful of breadcrumbs. Bake at 250 degrees Celsius (480 degrees Fahrenheit) for 10 minutes. After the required time, transfer the rigatoni to a serving dish (removing the parchment paper). Garnish with a few slices of Bernardini Tartufi summer truffle in oil. What a refined flavor this Norcina-style pasta timbale has!