Recipe courtesy of Ladurée
Jambon Coquillete Comté
By Jean Sevegnes
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.
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.