Macaroni with ham, Gruyère, and black truffle

Cut the ham and cheese into a very small dice. Peel, wash, and mince the scallions. Set aside. Drain the contents of the can of truffle shavings in a strainer set over a bowl, reserving the canning liquid. Cut the butter into pieces and melt it in a small pot. Add the truffle shavings and sweat 1 minute. Add the cognac and the port, stir, and reduce by half. Add the truffle liquid, the reserved truffles, and the minced scallions. Season to taste and set aside in a warm place.

Bring a pot of salted water to a boil. Add the macaroni and cook 10 to 15 minutes. Check the doneness of the pasta by tasting.

Drain the macaroni and return them to the pat. Add the truffle butter and half of the diced ham and cheese. Mix well to combine. Season to taste and place into a warmed serving dish. Sprinkle the rest of the ham and cheese over the top and serve immediately.

This play on a childhood classic is dressed up nicely but remains affordable: canned truffle peelings aren’t too expensive. Make sure that the serving dish is nice and hot.

The alcohol from the cognac and the port will cook off, so you can serve this dish to children, too. This is a great way to introduce them to new flavors with a balanced dish combining carbs, protein, and calcium.

This recipe comes from the book "Nature, simple, sain et bon" by Éditions Alain Ducasse.