A blend of ingredients rich in contrasts, designed to create a layered flavor profile and surprise the palate: white chocolate meets black trumpet mushrooms and Monviso Blue cheese in the stuffed center of the All’Oro.

Method

Heat 40 g of cream in a small saucepan.
Add 80 g of Blu del Monviso and stir until you obtain a smooth, homogeneous cream.
Pour the mixture into dome-shaped molds (capsules).
Refrigerate for about 30 minutes to set.

Knead 250 g of semolina flour with 150 g of egg yolks and 25 g of egg whites until you have a smooth, elastic dough.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Preparing the morels: Rehydrate 2 g of dried morels in a little lukewarm water.
Sautéing the mushrooms: Clean and dice 300 g of death’s-head trumpet mushrooms. Sauté them quickly over high heat in a skillet with 10 g of extra virgin olive oil.
Broth/Stock: In a separate pot, sauté 1 minced shallot and 1 sprig of thyme in 10 g of salted butter. Add 2 l of water and let the liquid reduce by two-thirds.
Straining and Final Reduction: Strain the broth through a fine-mesh strainer, add the rehydrated morels, and return to the heat. Continue reducing until you obtain a smooth, concentrated, and creamy sauce.

Roll out the dough with a pasta machine until you obtain a thin sheet.
Form the Blu del Monviso cheese filling into small domes and place them well-spaced on the dough sheet.
Cover, seal the dough around the filling, and remove any excess air, then shape into buttons/cappelletti.

In a small saucepan, reduce 100 g of heavy cream until it is reduced to about one-third of its original volume.
Remove from heat, add 40 g of chopped white chocolate, and stir until completely melted.
Transfer the hot ganache to a glass teapot.
Using a cold smoker, introduce applewood smoke into the teapot to flavor the ganache.

Dice 20 g of black trumpet mushrooms into brunoise (very small cubes).
Quickly sauté them in a pan with 5 g of butter and deglaze with a splash of the mushroom sauce prepared earlier.

Base of the dish: Arrange the brunoise-cut mushrooms along with their cooking liquid on the bottom of the plates.
Cooking the pasta: Blanch the pasta buttons in plenty of salted water for a couple of minutes, drain them gently, and place them on top of the mushroom base.
Finishing touches: Dress the pasta with a drizzle of raw extra virgin olive oil and 1 g of freshly ground black pepper.
Table service: Bring the assembled dish to the table along with the smoked glass teapot. Complete the dish right in front of the guest by pouring the smoked white chocolate ganache over the pasta.