Open ravioli with mushrooms and truffles
- 200 g of flour
- White truffle velouté Versilfood
- Porcini mushrooms Versilfood
- Truffle Cream
- Summer truffle Carpaccio Versilfood
Dissolve a sachet of saffron in 90 grams of hot water, pour the water in the center of 200 grams of flour and knead. Form a dough and close it in a film and let it rest in the fridge for at least 12 hours.
In a saucepan, heat some water, then turn off and dip the jar of white truffle veloutè to cool it. Fry the garlic in a pan with a little oil together with the mushrooms and chopped parsley.
Divide the dough into four pieces, spread it in wide and long strips and cut in rectangles. When the water boils, add salt and cook the dough for 2 minutes.
We serve! Put the veloutè on the bottom of the dish, add the open ravioli, mushrooms and fold the pasta. Repeat a second time and finally add melted truffle cream and a little bit of Summer truffle Carpaccio.
Cooking has always been her passion, since she was a child and she cooked with her grandparents, both chefs. A love that was confirmed once he arrived in Italy, where his culinary journey began.
Kata has traveled to discover the most authentic flavors, in 2015 she opened, with two partners, a catering company that has proved a success, and in 2018 she deepened the healthy cuisine by attending the academy of vegan cuisine of the starred restaurant Joia by Pietro Leeman.
Today she works as Personal Chef: she prepares lunches and dinners for small and large occasions and organizes cooking classes for those who want to eat healthy but with taste.
“When you do something you love, you make a difference.”