Sunday, March 04, 2007

Black Truffle Mac and Cheese

Ron and I went out to dinner on Friday and I ordered Black Truffle Mac and Cheese. It was the best entree I've ever had, no question. Here's a recipe I found online (at the "Top Chef" website, actually) although it's definitely not exactly what I had...

Dave's Black Truffle Mac and Cheese
Black Truffle Mac and Cheese

1 Tbsp. EVO

1 small shallot

6 cloves of roasted garlic

3 oz of black truffles, sliced with truffle shaver

one quart of heavy mfg. cream

one cup of cognac, reduced to demi sec

2 tsp. fresh oregano, finely chopped

2 tsp. fresh thyme stems removed

1 Tbsp. sherry

2 tsp. kosher salt

1 tsp. white pepper

8 oz. Fontina, finely grated

6 oz Parmiggiano reggiano,finely grated

2 tsp. chipotle Tabasco

2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs

1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

Method: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 and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed. Set aside.

Other ingredients:8 oz unsalted butter3 oz sliced black truffles

Assembly:Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then 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 for 10 minutes or until mixture is bubbly and toasted on the top.

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