Balanzoni alla Crema di Tartufo

, from Issue #90. April, 2020
Balanzoni alla Crema di Tartufo

Packed with intense truffle flavour, each of these balanzoni mouthfuls are the food equivalent of comforting hug. 

Serves: 4-6


2 free-range eggs (medium size) 
300 grams ‘00’ flour 
40 grams spinach (cooked, pressed dryand finely chopped)
180 grams mortadella
250 grams fresh ricotta
150 grams grated parmigiano reggiano
1 free-range egg (medium)
50 grams spinach (cooked, pressed dry and finely chopped)
salt and ground nutmeg, to taste  
500ml fresh cream
1 tablespoon truffle paste
To serve 
grated parmigiano reggiano


Pasta: Place the flour on a work surface, form a bowl-sized mound and make a well in the centre. Break the egg into the well and add the spinach. Incorporate the egg mixture into the flour with a fork then with your hands until the dough has a smooth, elastic consistency. Wrap in cling film and leave to rest for at least half an hour. 

Filling: In a food processor, blend the mortadella into tiny pieces. Place it in a bowl with the ricotta, parmigiano, egg and spinach. Add salt and nutmeg to taste then mix well. Cover and place in fridge. 

Roll the dough into sheets using a pasta machine, place on a lightly floured work surface and cut into 7cm squares. Place a teaspoon of filling in the centre of each square. Fold each square in half to form a triangle and press along the open edges gently to seal. Wrap the long edge of each triangle around your finger, overlap the corners and press together so they hold. Place the finished balanzoni on a lightly floured wooden board. 

Bring a large pot of salted water to the boil.

Sauce: While the water is heating, add the cream and truffle paste to a large pan and mix on a low heat. 

Add your balanzoni to the boiling water, stir gently, and when they rise to the surface, cook for 2 more minutes and remove with a large slotted spoon. Add the pasta directly to the pan containing your sauce, mix well and serve. Sprinkle each dish with the grated parmigiano. 

Read the interview with Stefania Ugolini here.