Ingredients: fresh white truffle tagliatelle burro tartufo parmesan egg yolk

Peel the pumpkin and potatoes and cut them into cubes

Cut Brie cheese in half, horizontally. Mix the mascarpone cheese well, with a fork in a bowl, and spread evenly on one and the other half of the Brie cheese.

Pour the cream into a bowl. Cut the vanilla stick in half and grate it, finely grate the truffles and put them all together in the cream.

Put the pasta in boiling water, let it cook for about 5 minutes. Meanwhile, melt the truffle butter in a pan, when it softens a bit, add a little water from pasta to it.

Grind the petit biscuits. In a small pot, reduce the strawberries with the sugar for 15-20 minutes.

Add the pasta to the boiling water to which you added salt, and cook until they come up to the surface.

Clean the pork loin and cut it into medallions. Season the medallions with salt and pepper and fry in heated oil for a few minutes.

Put all the above ingredients in the mixing bowl, I recommend to scrub the garlic and finely chop parsley.

Mix fresh cow’s cheese, grated gauda, sour cream and truffle in a bowl. Salt as you like.

In boiling water add salt and butter. Then gently pour the polenta, stirring constantly. Cook polenta on a low heat for about 30 min.

Pour olive oil with black truffle on to the pan, when warmed – add the egg.

Whisk the eggs, add the milk, truffle and salt. In a pan melt the butter, grate and season 60g truffles, grate the cow’s cheese with truffles and mix gently.