The coquillettes pasta of Alain Ducasse

Dice up the ham and cheese. Cook the pasta as indicated on the package. Drain the pasta and place in a warm serving dish. Drain the truffle bits and keep the juice.

Melt the butter in a pan, add the truffle bits and cook for one et minute. Pour the cognac and the port, stir and allow to reduce a little, then add the truffle juice and the minced onion. Add the truffle butter and half the diced up hand and cheese. Sprinkle with the rest of ham and cheese. Serve.

le dimanche des chefs livre recettes

Also discover the pasta with truffles from Ober Mamma, the stuffed veggies of Alain Ducasse and the recipe for croque monsieur with truffles.

Ingredients:

• 250 g of coquillettes

• 100 g of Paris ham

• 60 g of gruyère cheese

• 1 small box of truffle bits • 50 g de beurre

• 1 teaspoon of cognac

• 1 teaspoon of red porto

• 2 small onions

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