Il Primo Sacchetti Di Formaggio E Tartufi Neri Recipe

Prepare filling

In a medium bowl combine the grated Fontina and ricotta. Add black truffle paste (or minced truffle), the egg yolk, 1 tsp salt and 1 tsp freshly ground black pepper. Mix until homogeneous and slightly sticky. Taste and adjust truffle or salt lightly — the filling should be pronounced but not overpowering.

Prepare wrappers

Lightly dust a work surface with the 2 tsp flour. If using square wonton wrappers, trim to a round shape if desired. Warm the 2 tablespoons melted butter and brush a thin layer onto each wrapper to help seal and add richness.

Form sacchetti

Place about 1 tablespoon of filling in the center of each wrapper (depending on wrapper size — aim for 24 total purses). Gather the edges up to form a little pouch, pinching gently at the top to seal. Twist the top once if needed to hold shape. Place each purse seam-side down on a parchment-lined tray while you finish assembly.

Cook options

Choose one cooking method: (A) Sauté/fry for crisp exterior: heat 1/2 cup neutral oil in a large skillet over medium heat. When shimmering, add purses seam-side down and cook 2–3 minutes per side until golden and crisp, turning carefully. Transfer to paper towel to drain. (B) Steam for soft texture: bring 1 liter water to a gentle simmer in a pot with a steamer basket. Steam purses for 6–8 minutes until wrappers are translucent and filling is hot. (C) Bake for a lighter finish: preheat oven to 400°F (200°C), place purses on a baking sheet, brush lightly with butter or oil, and bake 10–12 minutes until lightly golden.

In a wide sauté pan melt 2 tablespoons butter over medium heat. Add the minced shallot and cook 2–3 minutes until soft and translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 1 cup dry Marsala wine, scraping any brown bits. Allow the Marsala to simmer and reduce by about half (4–6 minutes) to concentrate flavor and burn off alcohol.

Add 1 cup stock and continue to simmer until reduced slightly, about 3–4 minutes. Stir in 3 tablespoons heavy cream and continue to simmer gently until the sauce coats the back of a spoon (2–3 minutes). Season with 1 tsp salt and 1/2 tsp black pepper, adjust to taste. If the sauce is too thin, simmer another minute; if too thick, add a splash of stock.

Place the cooked sacchetti into the Marsala cream sauce for a quick finish—gently spoon the sauce over the purses and warm together for 30–60 seconds so flavors meld. Do not simmer aggressively to avoid breaking wrappers.

Turn off the heat and add 3 drops of white truffle oil to the sauce, stirring once to disperse. Taste and adjust seasoning. Add 1/4 cup grated Parmigiano-Reggiano and fold gently so it melts into the sauce, creating silkiness.

Plate: spoon a shallow pool of Marsala cream sauce onto warmed plates, arrange 3–4 sacchetti per person atop the sauce. Scatter toasted chopped walnuts over the top, and finish with microgreens or chopped chives, a light sprinkle of lemon zest (if using), and an extra tiny drizzle (1–2 drops) of white truffle oil on each plate for aroma.

To toast walnuts: place in a dry skillet over medium heat, stirring frequently, 3–4 minutes until fragrant and lightly browned. Cool and chop. Use toasted walnuts for texture contrast.

If using fresh black truffles instead of paste, fold very small amounts into the filling and reserve a few paper-thin shavings to garnish each plate.

White truffle oil is very aromatic; use sparingly (a few drops) so it complements but does not overwhelm the black truffle in the filling.