Stuffed macaroni with black truffle, artichoke and duck foie gras, gratinated with mature Parmesan cheese.
Meilleur Ouvrier de France and three Michelin-starred chef Éric Frechon shows you how to make his favourite dishes at home.
- 20 Candela pasta
- 60 fine pieces of rocket
- 60 fine pieces of curly endive
- Powdered parmesan
- White cooking stock (Fond Blanc)
- Truffle chicken gravy
- Suprême sauce
For the stuffed macaroni
- 800g diced Macaux artichoke
- 400g fresh diced foie gras
- 200g black truffle fragments
- 100g artichoke mash
For the Mornay sauce
- 80g flour
- 80g butter
- 0.75l whole milk
- 0.25l single cream
- 150g truffle jus
- 80g parmesan
- 70g grated Emmental
- Salt and pepper
1Cook the pasta in a white cooking stock with thyme, garlic and bay leaves for 4 minutes.
2Remove and place the pasta in a cloth for 1 hour so they can continue to inflate. Trim every 10.6 cm.
3Prepare the Mornay sauce. Put to the side.
4Cook the Macaux artichoke in a white cooking stock, and then refresh in the juice.
5Remove and dice the artichoke, and then put 100g in a sifter.
6Add the foie gras dices, truffle and the artichoke mash to the diced artichoke and add salt and pepper.
7Stuff the macaroni with the stuffing. Put to the side.
1Coat the stuffed macaroni in a hot Mornay sauce, plate up on a rounded or rectangle plate, dust with parmesan and brown.
2Arrange the truffle jus and the foaming suprême sauce.
3Decorate the dish with 3 fine rocket leaves and 3 fine curly endives leaves. Serve.
This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!