Agnolotti del plin with fondue and truffle

Ingredients

ling 56%: cheese 30% (20% of the total) (contains MILK), dehydrated potatoes, EGGS, potato starch, mushroom
cream with truffles [(champignon mushrooms (Agaricus bisporus), sunflower seed oil , olive oil, truffles 4% (2,5% of the total): scorzone truffle (Tuber aestivum Vitt.), biancatto truffle (Tuber borchii Vitt.); onion, BUTTER, MILK proteins, corn starch, vegetable fiber , salt, spices, yeast extract, flavourings, antioxidant: ascorbic acid (E300)], cow’s milk ricotta (WHEY, MILK, salt), flavourings, vegetable fibre (Bamboo, Psyllium), salt, natural flavourings. Pasta 44%: soft WHEAT flour type “00”, durum WHEAT semolina, EGGS 20% (9% of the total), water.
Sprinkle with rice cream.

May contain PEANUTS, NUTS, CELERY, MUSTARD, SESAME, SOYA, FISH, SHELLFISH, LUPINS.

Allergens: indicated in capital letters.
Cooking time: 3 minutes.

Instructions for Use

Cook in salted water
Packaged in a protective atmosphere.
Consume within 3 days after opening.

Store in refrigerator between 0 and + 4°C. To be consumed after cooking.