Casserole with Bianchetto Truffle and Truffle Butter

Ingredients:

• 200 g broccoli

• 200 g potatoes

• 100 g scamorza

• Extra virgin olive oil (to taste)

• Milk (to taste)

• Grated cheese (to taste)

• Salt (to taste)

• Black pepper (to taste)

• Garlic (to taste)

• Bianchetto Truffle

• Truffle Butter

Method:

Put a little oil and garlic in a saucepan.

Add the broccoli, cut into small pieces, cover and cook until the vegetables are tender.

Boil the potatoes in a pot.
Once cooked and peeled, set one aside and pour the rest into an immersion blender together with the broccoli.

Season with oil, salt, and pepper, add a handful of grated cheese, and blend everything coarsely.

Pour half of the mixture into a bowl.
Add the diced scamorza cheese, which will be the center of the pie, and cover with the other half of the mixture.

Bake for 20 minutes at 350°F in a convection oven.

Turn the pie upside down onto a plate and let it rest for a few minutes.

For the cream that will serve as a condiment for the pie, take the potato that was set aside and mash it with a fork.

Add oil, butter, and a little milk.

Spread the potato cream on the pie and grate plenty of white truffle shavings to garnish.

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