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#savitarecipes

by marco savini 12 Sep, 2017

Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese

• 1 Chianina ragù sauce



1. Cook the paccheri for 10 minutes, drain and allow them to cool for 5 min.

2. Mix the ricotta cheese with the Tuscan herbs in a bowl and fill the paccheri.

3. Prepare the béchamel and cook the paccheri in the oven for 10 min at 180 °C.

4. Heat the chianina sauce and spread it over the dish.

by marco savini 03 Jul, 2017
Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese  

• 1 Chianina ragù sauce
by marco savini 03 Jul, 2017

Ingredients

• 200 g fresh spinach

• 4 slices of Tuscan bread

• 30 g Truffle Butter

• 4 eggs

 

1. Boil some water in a saucepan and adding 50 ml of white wine vinegar per litre of water.

2. Take a fresh egg (room temperature) and break it into a dish, taking care to leave the yolk intact.

3. After bringing the water to boil reduce the heat to simmer gently. With the help of a whip or a wooden ladle, create a whirlpool and gently place the egg in it. After 4 minutes of cooking, pick the egg up with a perforated ladle, soak for a few seconds in cold water and wipe it with a paper towel.

4. Put the TRUFFLE BUTTER into a saucepan with the fresh spinach and fry in the pan for a few minutes. In another frying pan fry the slices of bread to make them crispy on the surface and soft inside.

5. Place the slice of hot bread on the plate with the truffle spinach and the poached eggs.

by marco savini 03 Jul, 2017

Ingredients

• 200 g fresh cheese

• 40 g White truffle honey

• 40 g hazelnuts

 

1. Take a non-stick frying pan and roast the hazelnuts for a few minutes.

2. Add 50 g of ricotta to the dish and using a teaspoon pour in the WHITE TRUFFLE HONEY.

3.  Chop the toasted hazelnuts and sprinkle them over the white truffle ricotta.

 

by marco savini 03 Jul, 2017

Ingredients

• 4 slices of carpaccio beef

• 160 g Truffle Pecorino from the deli counter

• 200 g  fresh spinach

 

1. In a frying pan cook all the spinach together with a bit of olive oil; In the meantime, take the PECORINO AL TARTUFO and cut it into small strips using the shorter side. Once the spinach and the cheese strips are ready, start rolling up the ‘involtino’.

2. Take the sliced carpaccio and lay over 2 \ 3 strips (40g) of PECORINO al TARTUFO and two tablespoons (ca. 40 g) of cooked spinach.

3. Roll the slices of meat, starting from the shorter side, and close on all three sides with toothpicks.

4. In a frying pan, pour some olive oil and cook slowly the ‘involtini’ making sure all the three sides are cooked until golden on the outside.

 

by marco savini 03 Jul, 2017

Ingredients


• 100 g of Crescenza cheese

• 100 g of mozzarella

• 80 g Porcini and Truffle Cream

• 1 rolled puff pastry

by marco savini 28 Jun, 2017

Ingredients


• 250 g of truffle egg noodles

• 30 g white truffle butter

• A pinch of salt

by marco savini 28 Jun, 2017

Ingredients

• 100 g Truffle Polenta

• 350 ml water

• A pinch of salt

• 1 octopus (polpo)

by marco savini 28 Jun, 2017

Ingredients

• 3 Leeks

• 4 Potatoes

• 700 ml water

• 90 g White Salsa

RECIPES

PACCHERO FILLED WITH CREAMY HERB AND CHIANINA RAGÙ
MAIN COURSE TO GET THE BEST OF THE TRADITIONAL SAVITAR RAGÙ 

Ingredients
• 500 ml milk
• 25 g butter
• 28 paccheri
• 500 g sheep's ricotta cheese  
• 1 Chianina ragù sauce 

1. Cook the paccheri for 10 minutes, drain and allow them to cool for 5 min. 2. Mix the ricotta cheese with the Tuscan herbs in a bowl and fill the paccheri. 3. Prepare the béchamel and cook the paccheri in the oven for 10 min at 180 °C. 4. Heat the chianina sauce and spread it over the dish. 

POACHED EGGS WITH SPINACH AND TRUFFLE EGG, SPINACH AND TRUFFLE
A GREAT APETIZER OR A PERFECT SECONDO FOR A LIGHT AND QUICK MEAL

Ingredients 
• 200 g fresh spinach 
• 4 slices of Tuscan bread 
• 30 g Truffle Butter 
• 4 eggs 

1. Boil some water in a saucepan and adding 50 ml of white wine vinegar per litre of water. 
2. Take a fresh egg (room temperature) and break it into a dish, taking care to leave the yolk intact. 
3. After bringing the water to boil reduce the heat to simmer gently. With the help of a whip or a wooden ladle, create a whirlpool and gently place the egg in it. After 4 minutes of cooking, pick the egg up with a perforated ladle, soak for a few seconds in cold water and wipe it with a paper towel. 
4. Put the TRUFFLE BUTTER into a saucepan with the fresh spinach and fry in the pan for a few minutes. In another frying pan fry the slices of bread to make them crispy on the surface and soft inside. 
5. Place the slice of hot bread on the plate with the truffle spinach and the poached eggs. 

RICOTTA WITH WHITE TRUFFLE HONEY
A SIMPLE AND FUNCTIONAL COMBINATION: THE SOFT FRESH RICOTTA MEETS THE SWEETNESS OF THE SAVITAR TRUFFLE HONEY 

Ingredients:
 • 200 g fresh cheese 
• 40 g White truffle honey 
• 40 g hazelnuts 

1. Take a non-stick frying pan and roast the hazelnuts for a few minutes. 
2. Add 50 g of ricotta to the dish and using a teaspoon pour in the WHITE TRUFFLE HONEY. 
3. Chop the toasted hazelnuts and sprinkle them over the white truffle ricotta. 

PECORINO CHEESE INVOLTINI WITH TRUFFLE SPINACH 
A DIFFERENT AND TASTY ‘SECONDO’ DISH, DELICATE AND EASY TO MAKE.

Ingredients: 
• 4 slices of carpaccio beef 
• 160 g Truffle Pecorino from the deli counter 
• 200 g fresh spinach 

1. In a frying pan cook all the spinach together with a bit of olive oil; In the meantime, take the PECORINO AL TARTUFO and cut it into small strips using the shorter side. Once the spinach and the cheese strips are ready, start rolling up the ‘involtino’. 
2. Take the sliced carpaccio and lay over 2 \ 3 strips (40g) of PECORINO al TARTUFO and two tablespoons (ca. 40 g) of cooked spinach. 
3. Roll the slices of meat, starting from the shorter side, and close on all three sides with toothpicks. 
4. In a frying pan, pour some olive oil and cook slowly the ‘involtini’ making sure all the three sides are cooked until golden on the outside.
 
SACCOTTINO WITH TRUFFLE AND PORCINI MUSHROOMS
A DELICIOUS AND ELEGANT APERITIF WITH A DELICATE PORCINI MUSHROOM AND TRUFFLE CREAM

Ingredients:
•100 g of Crescenza cheese 
• 100 g of mozzarella 
• 80 g Porcini and Truffle Cream 
• 1 rolled puff pastry

 1. Cut the mozzarella in cubes and mix together with the Crescenza cheese and the PORCINI MUSHROOM AND TRUFFLE CREAM. 
2. Prepare the mix, get your puff pastry and divide it into 12 rectangles. Place the compound on the side of each rectangle and close the bundle with the other side by pressing the fingers on the three sides, so that the mixture does not seep out during cooking. 
3. Once the ‘fagottini’ are ready, place them on a baking tray covered with baking paper. To add a lively color to your saccottino  brush them with the beaten egg. 
4. Cook the saccottino in a preheated oven for 25-30 minutes at 200 ° C. 5. To enhance the flavour of the truffle, you can serve the fagottini with roasted almonds and WHITE TRUFFLE SAUCE. 

TRUFFLE TAGLIOLINI
A FINE DISH WHICH WILL SATISFY THE MOST DEMANDING PALATES, OFFERING A DISTINCT AND SPECIAL TASTE. 

Ingredients:
• 250 g of truffle egg noodles 
• 30 g white truffle butter 
A pinch of salt 
1. Put the SAVITAR TRUFFLE TAGLIOLINI in a very large pot of salted boiling water. 
2. Mix in the SAVITAR WHITE TRUFFLE BUTTER with a little hot water in a large frying pan. 
3. After 3 minutes, dry the tagliolini and pour them into the frying pan with the butter. 
4. Allow the mixture to season for a few minutes, stirring occasionally with a wooden ladle. When the truffle tagliolini are mixed with the dressing, transfer them to a serving dish and serve them very hot. 

POLPO, POLENTA AND TRUFFLE
THE TRUFFLE POLENTA IS A PERFECT COMBINATION FOR SEVERAL DISHES: FROM MEAT TO FISH, FROM VEGETABLES TO DESSERT! IN THIS RECIPE WE HAVE DECIDED TO SUGGEST IT WITH A TASTY AND INVITING DRESSING MADE WITH GRILLED POLPO, A SIMPLE RECIPE TO IMPRESS YOUR GUESTS! 

Ingredients:
• 100 g Truffle Polenta 
• 350 ml water 
• A pinch of salt 
• 1 octopus (polpo) 

 1. Bring salty water to boil and add the TRUFFLE POLENTA. Mix vigorously. 
2. Mix the polenta from time to time for about 35 \ 40 minutes. 
3. In the meantime, bring some water to boiling adding a glass of vinegar, one onion, one carrot, a celery stalk and some parsley, add the octopus and cook it for about 40 minutes (for 1 kg of polpo), then turn off the heat and allow it to cool in its water. 
4. After the octopus has cooled to room temperature, cut it into pieces and grill it on a hot plate or pan with very little oil. 
5. Place the TRUFFLE POLENTA on the plate and add the tentacles on top. 

VELLUTATA (CREAMY SOUP) WITH WHITE TRUFFLE SAUCE
THE ‘VELLUTATA’ WITH LEEKS AND POTATOES IS A VERY HEALTHY DISH, MADE WITH EARTHY PRODUCTS, SIMPLE AND EXTREMELY REFINED AT THE SAME TIME 

Ingredients 
• 3 Leeks • 4 Potatoes 
• 700 ml water 
• 90 g White Salsa 

1. Peel the potatoes, finely chop them and let them boil for a few minutes. Clean the leeks from the ends, wash them and cut them in thin slices. 
2. Add a bit of olive oil to the saucepan and pour the leeks, boiled potatoes and 700ml of salt water in. Cook them over a medium heat for about 10-15 minutes. 
3. Take the mixture and blend it all with a mixer. 4. Pour the WHITE TRUFFLE SAUCE and an egg yolk into the dish to decorate and flavor. 4. If the ‘vellutata’ is too liquid, you can heat a little longer to thicken it up.  


by marco savini 12 Sep, 2017

Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese

• 1 Chianina ragù sauce



1. Cook the paccheri for 10 minutes, drain and allow them to cool for 5 min.

2. Mix the ricotta cheese with the Tuscan herbs in a bowl and fill the paccheri.

3. Prepare the béchamel and cook the paccheri in the oven for 10 min at 180 °C.

4. Heat the chianina sauce and spread it over the dish.

by marco savini 03 Jul, 2017
Ingredients

• 500 ml milk

• 25 g butter

• 28 paccheri

• 500 g sheep's ricotta cheese  

• 1 Chianina ragù sauce
by marco savini 03 Jul, 2017

Ingredients

• 200 g fresh spinach

• 4 slices of Tuscan bread

• 30 g Truffle Butter

• 4 eggs

 

1. Boil some water in a saucepan and adding 50 ml of white wine vinegar per litre of water.

2. Take a fresh egg (room temperature) and break it into a dish, taking care to leave the yolk intact.

3. After bringing the water to boil reduce the heat to simmer gently. With the help of a whip or a wooden ladle, create a whirlpool and gently place the egg in it. After 4 minutes of cooking, pick the egg up with a perforated ladle, soak for a few seconds in cold water and wipe it with a paper towel.

4. Put the TRUFFLE BUTTER into a saucepan with the fresh spinach and fry in the pan for a few minutes. In another frying pan fry the slices of bread to make them crispy on the surface and soft inside.

5. Place the slice of hot bread on the plate with the truffle spinach and the poached eggs.

by marco savini 03 Jul, 2017

Ingredients

• 200 g fresh cheese

• 40 g White truffle honey

• 40 g hazelnuts

 

1. Take a non-stick frying pan and roast the hazelnuts for a few minutes.

2. Add 50 g of ricotta to the dish and using a teaspoon pour in the WHITE TRUFFLE HONEY.

3.  Chop the toasted hazelnuts and sprinkle them over the white truffle ricotta.

 

by marco savini 03 Jul, 2017

Ingredients

• 4 slices of carpaccio beef

• 160 g Truffle Pecorino from the deli counter

• 200 g  fresh spinach

 

1. In a frying pan cook all the spinach together with a bit of olive oil; In the meantime, take the PECORINO AL TARTUFO and cut it into small strips using the shorter side. Once the spinach and the cheese strips are ready, start rolling up the ‘involtino’.

2. Take the sliced carpaccio and lay over 2 \ 3 strips (40g) of PECORINO al TARTUFO and two tablespoons (ca. 40 g) of cooked spinach.

3. Roll the slices of meat, starting from the shorter side, and close on all three sides with toothpicks.

4. In a frying pan, pour some olive oil and cook slowly the ‘involtini’ making sure all the three sides are cooked until golden on the outside.

 

by marco savini 03 Jul, 2017

Ingredients


• 100 g of Crescenza cheese

• 100 g of mozzarella

• 80 g Porcini and Truffle Cream

• 1 rolled puff pastry

by marco savini 28 Jun, 2017

Ingredients


• 250 g of truffle egg noodles

• 30 g white truffle butter

• A pinch of salt

by marco savini 28 Jun, 2017

Ingredients

• 100 g Truffle Polenta

• 350 ml water

• A pinch of salt

• 1 octopus (polpo)

by marco savini 28 Jun, 2017

Ingredients

• 3 Leeks

• 4 Potatoes

• 700 ml water

• 90 g White Salsa

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