500gr of Potatoes, 80gr of La Madia Tartufata (Black Truffle Sauce), 200ml of cream, 30gr of breadcrumbs, curls of butter, parmesan cheese, salt and pepper.
boil the potatoes for about 20 minutes and then thinly slice them. Meanwhile mix the cream with La Madia Tartufata to have a consistent mixture; add salt and pepper. Spread some butter over the pan and sprinkle some breadcrumbs on it. Alternate 1 lay...
500gr of Spaghetti “alla chitarra”, 1 jar of La Madia Cacio&Pepe, 200gr of boiled peas, 2 slices of toasted bread, 1 garlic clove, basil, salt, extra virgin olive oil.
Heat two spoon of oil and the unpeeled garlic clove in a pan. Add the peas and La Madia Cacio&Pepe and amalgamate. Cook the pasta in abundant salted water. Blend the slices of toasted bread with a knife.