Vegetables puree with Moscat Black Truffle

Ingredients for 4 people

  • 2 celery stalks
  • 1 carrot
  • 1 onion
  • 150g of peas
  • 1 zucchini
  • 200g of potatoes
  • 200g of spinach
  • 100g of Moscat Black Truffle

Slice the carrot, the celery and the onion. Add 40g of Moscato Black Truffle and stew them in 2 tablespoons of olive oil. Meanwhile, cut the zucchini and the potatoes, add them to the mixture, stir for a couple of minutes and then add peas and spinach. Flavour the vegetables with salt and pepper, cover them with hot water and cook for about 30 minutes.

Blend until the desired density is obtained by adjusting if necessary with the cooking broth.

Serve the vegetable puree grating the remaining Muscat Black Truffle and complete the dish with a round of extra virgin olive oil.