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.
oh la la i absolutely love the idea of this recipe yummmm
The recipes directions have a step missing.
Recipes without quanties are worthless to a less experienced cook!
Hummmm! un grand classique revisité! J’adore!