Novelle Stuffed with Walnuts and Truffle


  • 500 grams of small potatoes
  • 3 sausages
  • 2 fettine di speck
  • 100 grams of parmesan cheese
  • 1 egg
  • Salt and pepper
  • ½ liter of cream cheese
  • 50 grams of nuts, minced
  • 1 truffle


Peel the potatoes and cut them in half for the length. Empty them as to form a boat. Boil potatoes by the residue emptied taking care to avoid overcooking otherwise we risk that they break. Then prepare the filling with the potatoes, crumbled sausage, bacon cut into small pieces, egg, Parmesan cheese, salt and pepper. Fill with the stuffing got the potatoes in the oven and go over them with the cream cheese and Parmesan. Au gratin for 15-20 minutes. Serve hot with a handful of chopped nuts and some grated fresh truffle.