Macaroni and Cheese with Ham and Black Truffle
- 3 1/2 ounces mild ham (100 g)
- 2 ounces gruyère or emmental cheese (60 g)
- 2 spring onions
- 8 3/4 ounces macaroni (250 g)
- 1 small can black truffle trimmings
- 1 3/4 ounces butter (50 g)
- 1 teaspoon cognac
- 1 teaspoon ruby port
Step 1: Macaroni and Cheese
Cut the ham and cheese into a small dice.
Peel, wash, and thinly slice the spring onions.
Cook the macaroni in salted boiling water according to package directions.
Meanwhile, drain the contents of the can of black truffle trimmings, reserving the liquid.
Cut the butter into small pieces and melt in a small pan. Add the truffle and cook 1 minute.
Add the cognac and port, stir, and reduce slightly. Add the reserved truffle liquid and sliced spring onions.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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