Your Sunday Pasta Recipe

Recipe courtesy of Ladurée

Jambon Coquillete Comté

By Jean Sevegnes

Serves: 10

Ingredients:

Pasta shell

Grated parmesan

Butter

Whole ham

Black truffle

Comté cheese

Seasoning

Coriander cress

Preparation:

Set up:

Cook the pasta in boiling water for 5 minutes and strain once cooked, keep the cooking water aside for next steps. Cool the pasta with cold water and portion. Cut the ham into 1.5 cm cubes.

Plating:

Heat the cooking water with the pasta and the butter and bring to a boil. Cook this way until al dente then add the ham cubes and grated parmesan. Mix well with a spatula until you reach a creamy texture. Season to taste. Add the grated comté and black truffle, grated with a microplane. Garnish with cress.

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