Éric Fréchon's coquillettes
Four-Michelin-starred chef Éric Fréchon shares one of Brasserie Lazare’s best-loved dishes, guaranteed to delight even the fussiest of young diners – you could even ask them to give you a hand making it!
Servings: 4 people
Ingredients
- 350 g ham cut into 5mm cubes
- 300 g Emmental cheese
- 50 cl of double cream
- 1 small box of truffle pieces 60 g
- 10 cl of reduced poultry stock
- Coarse salt freshly ground pepper
Instructions
- In a large saucepan, bring to a boil water salted with coarse salt. As soon as it boils, pour in the pasta and cook according to the cooking time indicated on the pack. Drain, refresh and set aside.
- Cut the ham into 5 mm cubes; cut the Emmental cheese into small cubes. Put the diced ham and cheese in a bowl.
- Open the box of truffles.
- Pour the double cream into a saucepan and heat it until it boils. Add the cooked pasta and mix in, making the pasta is well coated with the cream. Add salt and pepper, then add the truffle pieces, the diced white ham and the Emmental cheese.
- Divide the pasta among 4 serving plates. Adjust the seasoning if necessary and drizzle with the reduced chicken stock. Serve immediately.