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Ham and truffle shells

Nombre de convives

Difficulté

Easy

Temps de préparation

10 min

Budget

Low

Temps de cuisson

7 min

Chef

Ingrédients

400 gr pasta shells
150 gr ham shoulder or butt
150 gr grated Comté cheese
10 cl black truffle juice
2 good soup spoons of black truffle breakings
15 cl liquid cream
5g Persian blue salt with summer truffle

Préparation

PREPARATION

Heat the water in a large pan. When the water boils, add the pasta and cook for 5 min. Meanwhile, cut the ham into small cubes.

Heat the cream in a small pan with a spoonful of veal stock. Add the truffle juice, brisures and butter. Mix well. Cook and reduce slightly for 5 minutes. Season with salt and pepper.

Season with salt and pepper.

Drain the pasta, keeping back two soup spoons of the cooking water. Mix the pasta with the contents of the pan, the ham, grated cheese, butter and cooking water. Stir carefully, add a grind of pepper and serve immediately.

TIP

If you have pasta left over and you want to keep it for the following day, add a whole beaten egg, a little cream and grated cheese and then brown in the oven for 10 minutes. You can add a liqueur glass of Cognac when you start to cook the cream.

Grapillon d’Or Cuvée Excellence rouge Gigondas*

* Alcohol abuse is dangerous for health. To consume with moderation