Use a mixer to finely chop the Quartirolo
, then add the Stracchino cheese
and the Gorgonzola
and mix together until you have a well-blended mixture. Add pepper or paprika to taste.
Leave to stand for at least 1 hour in the fridge and then shape the mixture into small balls, each weighing 12-13 g.
Cover some with the ground hazelnuts, others with the seeds, the paprika, the raisins and so on. Serve each truffle in a paper case.