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I keep seeing this on the site and had to try it out, I love truffle and I love Mac and cheese.
HOW IT COMES: The dishes I have chosen come in a recycled cardboard box with insolation.
ABOUT THE DISH: The sprawling forests of Piedmont, nestled in the foothills of the Alps, are a sight to behold. Acres of woodland and sprawling lakes make this region a hotspot for avid hikers and adventurers. However, Piedmont’s best-kept secret is not its stunning topography but something more sublime still, a specimen that lies just beneath the surface of the forest floor. Truffles. Local truffle hunters know exactly where to look to find these precious morsels in abundance, though they rely on their trusted companions to bring home their haul. Dogs such as the Lagotto Romagnolo make great truffle hunters because of their impressive sense of smell; as puppies, they are trained to sniff out the pungent tubers and relinquish them without complaint.
We looked to Piedmont for inspiration when concocting our take on the Italo-American classic: Mac & Cheese. We’ve layered some of our favourite varieties of cheese into this decadent, creamy dish and added a scattering of sumptuous truffle to honour the rich gastronomic heritage of northern Italy. The final result is irresistible, and we invite you to close your eyes and delve in for a sensory journey through the oak forests of Langhe, perched on the shores of Piedmont’s Lake Maggiore.
INGREDIENTS:
Pasta (36%) (Durum WHEAT Semolina, Water), Truffle Velouté (36%) (Vegetable Stock (Onion, Carrot, CELERY, Water, Olive Oil, Leek, Tomato, Parsley, Garlic, Bay Leaves), Cream (MILK), Shallots, Butter (MILK), WHEAT Flour, Truffle Sauce (3%) (Meadow mushrooms (Agaricus bisporus), Sunflower Oil, Extra Virgin Olive Oil, Black Olives, Salt, Summer Truffle (1%) (Tuber aestivum Vitt), Flavouring), Vegetable Oil, Garlic, Salt, Thyme, Truffle Oil (0.3%) (Extra virgin olive oil, Truffle flavouring), Marjoram, Mint, Sage, Bay Leaves, Black Pepper, Nutmeg), Vegetarian Hard Cheese (11%) (MILK, Salt, Microbial Rennet), Emmental (8%) (MILK, Salt, Starter Culture, Vegetarian Rennet), Cheddar (8%) (MILK, Salt, Culture, Enzymes)
HOW TO MAKE:
Preheat your oven to 200°C (180°C fan) and place a baking tray in the middle of the oven.
Remove the card sleeve and the film from the pasta but leave it in its card box.
Place the pasta in its box directly onto the hot baking tray and cook fro 25 minutes, until piping hot.
Remove your pasta from the oven and allow it to rest for 5 minutes before serving. Buon appetito!
NUTRITION:
Calories per serving: 911 kcal
Info per 100g
Energy - 1085kJ
Calories - 260kcal
Fat - 18.8g
Of which saturates - 11.5g
Carbohydrates - 12.7g
Of which sugars - 0.7g
Protein - 10.3g
Salt - 0.6g
I really love this dish, one of my top three dishes, not my favourite, my favourite is Pasta Evangelists Sicily's Famous Fennel Sausage Sauce with Fresh Rigatoni, if you want to read that review then click here, however this macaroni and cheese tastes amazing.
Purchased from: Pasta Evangelists
Price: £8.50
Star Rating: 5/5
Date Tried: Monday 5th July 2021
This is not a sponsored blog post, I paid for the items, wanted to share with you this company with my honest opinion but since I love it why not get 25% off of your first order by clicking here, I’ll also get £5 off too, so it’s win-win, more pasta for me plus discount for you!
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