Lumaconi rigati Norcina

  • Difficulty


  • 300 g Lumaconi Rigati n° 123
  • 2 dl single cream
  • 1 ladle beef stock
  • 1 egg yolk
  • 1 onion
  • 1 black Norcia truffle
  • 50 g Butter
  • ½ glass dry white wine
  • 100 g one slice cooked ham
  • 80 g grated Parmesan cheese
  • 100 g veal off the bone
  • 1 small bunch Italian parsley
  • 250 g turkey breast
  • salt and pepper
Lumaconi Rigati n° 123


Peel and rinse the onion, once dried, chop it finely; clean the parsley and slice it finely; brush the truffle, rinse it, dry it in a tea towel and chop it finely.With a very sharp knife mince the cooked ham; mince the veal and the turkey breast and keep them aside.Heat a dash of oil in a saucepan with the onion and fry until soft but not golden, add the veal and the turkey breast and brown over a high heat until evenly golden.Slather with the white, let it evaporate, season with a smattering of salt and a grind of and simmer for about 20-30 minutes over a medium heat, spooning over some warm broth, if necessary, from time to time; then add the cooked ham and the chopped parsley.Pour this mixture in a bowl, add the egg yolk, a dl of single cream, 50 g of parmesan, the chopped truffle and fold in these ingredients with a wooden spoon.Cook the pasta in a large saucepan with plenty of boiling salted water, drain it al dente, place it on a tea towel with the covered part face down.Grease an oven-proof dish and pour the rest of the single cream into it. Put the prepared sauce inside the pasta then arrange it in the dish in one layer.Melt the leftover butter, brush the pasta with it and then sprinkle the grated parmesan. Put the oven-proof dish in a preheated oven at 200 °C for 15 minutes. Serve warm.