Cocotte with Truffle
Pasta and Pizza • French
Description
Cocotte with Truffle
Ingredients
- Gomiti pasta (curls) 10 oz
- Ham 0 oz
- Comté Cheese 5 oz
- Chicken Broth 15 fl oz
- Dry White Wine 5 fl oz
- Demi-Glace Sauce 0 fl oz
- Canned Truffles 0 oz
- Celery salt 0 oz
- Carrot 0 oz
- Shallot 0 oz
- Leek 0 oz
- Garlic 0 oz
- Whipped Cream 5 fl oz
- Butter 0 oz
- Olive Oil 2 spoons
- Truffle Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the truffle and ham into medium-sized cubes. Add truffle oil, season with salt and pepper, and let marinate while the pasta is being prepared.
Step 2
Dice the onion, carrot, and celery root into equal-sized cubes and sauté in a saucepan with olive oil until golden.
Step 3
Add the pasta to the vegetables and lightly sauté together. Pour in the wine and let it evaporate, then gradually add the vegetable broth in small portions, allowing it to reduce until the pasta reaches an al dente texture. This should be done just like with risotto.
Step 4
Stir in the ham and truffle, then add the finely chopped garlic and diced Comté cheese. After that, fold in the whipped cream, and finally, incorporate the butter. Season with salt and pepper.
Step 5
Plate the dish, drizzle with demi-glace, and sprinkle with finely chopped chives.
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