Associazione Strada del Tartufo Mantovano

crespelle with white truffle

4 servings


For the crespelle

2 eggs

2 oz. or 50 g flour

2 glasses of milk


salt for the filling


white truffle

parmigiano reggiano

 To make crespelle

Break the eggs in a bowl, add the flour and mix them together, add milk gradually and finally add salt. With the dough make some little thin omelettes, put them in a pan greased with butter.

 To make the filling

Prepare béchamel with flour, butter and milk; when it starts boiling, remove it from the heat and let it cool down. Remove a little bit of béchamel, in the remaining béchamel add the truffle cut into thin

slices, the parmigiano-reggiano and salt.

 With this filling you can stuff the crespelle and close them like a handkerchief, put them in an oven-proof dish greased with butter, and then add a little bit of béchamel, place them one next to the other. Finally, cover pasta with the remaining béchamel and put it in the oven for about 20 minutes at 150°C or 300 F. Remove it from the oven and put the sliced or grated truffle on the pasta. Serve it hot.



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