Ruota Di Tartufo Recipe
carob flour · black truffle · montasio · egg yolk · pine nut
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the carob flour and salt. Make a well in the center and add the egg yolks. Using a fork, gradually mix the flour into the yolks until a dough starts to form.
- 2
Kneading the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Preparing the Filling
Finely chop the black truffle and montasio cheese. In a small bowl, combine the chopped truffle, cheese, and toasted pine nuts. Mix well to ensure even distribution.
Assembly and Cooking
- 4
Rolling Out the Dough
After resting, divide the dough into four equal portions. Roll out each portion on a floured surface until it is thin enough to see your hand through it.
- 5
Filling the Dough
Cut the rolled dough into squares or circles. Place a small amount of the truffle filling in the center of each piece. Fold over to create a half-moon shape, pressing the edges to seal tightly.
- 6
Cooking the Ruota di Tartufo
Bring a large pot of salted water to a boil. Carefully drop the filled dough pieces into the water and cook for about 3-4 minutes, or until they float to the top. Remove with a slotted spoon and drain.