Sacchetti Di Formaggio E Tartufi Neri Recipe

Prepare filling

In a medium bowl combine grated Fontina, drained ricotta, finely chopped black truffle, egg yolk, minced chives, sea salt and black pepper. Mix gently until cohesive but still slightly lumpy — do not overwork. Taste and adjust seasoning. Chill in refrigerator while preparing wrappers so filling firms slightly (10–15 minutes).

Assemble sacchetti

Lightly dust a work surface with flour. Place a wonton wrapper flat in your hand or on the surface. Put about 1 tablespoon (approximately 12–15 g) of the cheese–truffle filling in the center. If using square wrappers: bring all four corners up to the center and pinch to seal, forming a purse shape; twist the top gently to create the classic ‘beggar’s purse’ neck. If using round wrappers: gather edges up and pinch to seal similarly. Make sure seams are tightly sealed so filling won’t leak. Repeat with remaining wrappers and filling. If any wrappers dry out, cover with a damp towel while assembling.

Bring 2 liters of water and 1 tablespoon coarse salt to a gentle simmer in a large pot (not a rolling boil). Poach sacchetti in batches of 6–8, depending on pot size, so they have room. Slide purses into simmering water and cook for 2½–3 minutes, until wrappers are tender and filling warmed through. Use a slotted spoon to lift sacchetti and transfer to a warm plate or tray lined with parchment while you finish the rest.

Start sauce

In a wide sauté pan melt 30 g of the butter over medium heat. Add the finely minced shallot and cook gently 2–3 minutes until translucent and soft but not browned.

Deglaze with Marsala

Increase heat to medium-high, add the dry Marsala wine and let it bubble, scraping any fond, until reduced by about half (2–3 minutes).

Add stock and cream

Add the stock and simmer 2 minutes, then stir in the heavy cream. Reduce heat to a gentle simmer and cook until sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Finish sauce with butter & truffle

Off heat, whisk in the remaining 20 g butter, a little at a time, to enrich and gloss the sauce. Stir in 1 teaspoon white truffle oil (or essence) and adjust seasoning. Keep the sauce warm over the lowest heat (or in a warm spot) but do not boil once the truffle oil is added to preserve aroma.

Coat sacchetti

Add the poached sacchetti to the sauce for the last 30–45 seconds to warm and coat them lightly, or spoon sauce onto plated sacchetti when serving. Gently toss once — do not over-stir or sacchetti may break.

Toast walnuts

In a small dry skillet over medium heat, add the chopped walnuts and toast, stirring frequently, until fragrant and lightly bronzed, 3–5 minutes. Add 1 teaspoon olive oil at the end and toss to shine; remove from heat and cool briefly.

Plate and garnish

Divide sacchetti among 4 warm plates (6 per serving). Spoon the Marsala cream sauce around and over each purse. Scatter the toasted walnuts over the sacchetti and drizzle a drop more white truffle oil if desired. Finish with a few microgreens or baby arugula and, if available, shave a few ribbons of fresh black truffle over each plate. Serve immediately.