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Cocktail with truffle

Cocktail with truffle, Prescriptions, Any category, Any kitchen, French cuisine, Pasta and pizza, Spaghetti

Ingredients portion 4

Pasta gomiti (rolls) 320 g

Ham 60g

Conte cheese 160 g

Vegetable broth 400 ml

White dry wine 120ml

Demiglass sauce 40 ml

Truffles 60 g

Celery root 60 g

Carrots 60 g

Shallots 60 g

Chives 8g

Garlic 20 g

Whipped cream 160 ml

Butter 40 g

Olive oil 2 tablespoons

Truffle oil 4 ml

Salt to taste

Ground black pepper to taste

Cooking instructions 40 minutes

1 Dice the truffle and ham into medium-sized cubes. Add the truffle oil, salt and pepper and leave to marinate while the pasta is made.

2 Dice the onion, carrots and celery root in the same way and fry in a sauté pan with olive oil until golden.

3 Put the carrots in the same place and fry gently with the vegetables. Pour in the wine and allow it to evaporate, then add the vegetable bouillon in small batches until the carrots are al dente. Proceed in exactly the same way as with the risotto.

4 Stir in the ham and truffle, then the finely minced garlic, the chopped pâté cheese, the whipped cream and finally the butter. Season with salt and pepper.

5 Arrange on plates, pour over the demi-glaze and sprinkle with the finely chopped chives.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .