CAPPELLINI TIMBALE WITH PORCINI AND TRUFFLE

To start let's prepare the parmiggiano cream sauce by heating the milk, adding the grated parmiggiano cheese and letting it  to melt, at this point add the egg yolk ,wishk to combine and turn the heat off.. Filter the sauce and put it aside covered with film. Cook the cappellini pasta in boiling salted water. In the meantime, heat the béchamel, add the Truffle cream, the chopped Porcini mushrooms and a pinch of parsley. Drain the pasta and add it to the sauce. Take some aluminum molds, grease them with non stick spray and fill them with the capppellini pasta, finish with grated parmigiano reggiano cheese, bake them in a pre-heated oven at 190°C for 12-15 minutes. On a plate drizzle some of the parmiggiano cream sauce, in the center the cappelini timbale, garnish with a musturd green salad, truffle shavings and a drizzle of evoo.