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Black Truffle Mac And Cheese
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- #99984
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 tablespoon extra virgin olive oil
1 small shallot, brunoise
6 cloves roasted garlic
1 tablespoon sherry
2 teaspoons fresh oregano, finely chopped
2 teaspoons fresh thyme, stems removed
3 ounces black truffles, sliced with truffle shaver
1 quart heavy cream
1 cup cognac, reduced to demi sec
2 teaspoons kosher salt
1 teaspoon white pepper
6 ounces Parmiggiano reggiano cheese, finely grated
2 teaspoons chipotle Tabasco sauce
1 pound fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente
8 ounces Fontina cheese, finely grated
For Assembly
8 ounces unsalted butter
3 ounces sliced black truffles
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
finely grated truffles
finely grated Parmesan cheese
directions
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season with salt and white pepper and add parmesan and Tabasco.
To hot mixture add the cooked and drained noodles and the fontina and mix until cheeses are melted. Taste noodles for seasoning and adjust as needed. Set aside.
Assembly: Take small 6-ounce baking dishes and butter the bottom and sides. Set one slice of truffle on bottom of each dish.
Add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees F for 10 minutes or until mixture is bubbly and toasted on the top.
Recipe Source: Top Chef
added by
TopChefTod
nutrition data
1155 calories, 85 grams fat, 55 grams carbohydrates, 28 grams protein per serving.
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