30 min

Elbow macaroni with cooked ham and black truffle

Name: Elbow macaroni with cooked ham and black truffle
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4.00 slices Superior Cooked Ham Label Rouge; 20.00 g Périgord Black Truffle; 1.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO; 500.00 g Elbow macaroni; 50.00 g Butter; 2.00 L Chicken stock; 10.00 sprigs Chives; x 2.00 Traditional Shallots

Pasta cooked in broth and cheese for extra flavour! A tasty and simple recipe, with a delicious truffle flavour from the Perigord.
Bon appétit!

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Une publication partagée par Taste France Magazine (@tastefrancemagazine)

Temps de préparation

15 min

Ingrédients Pour

Jambon cuit supérieur Label Rouge

4 slices Voir la fiche
Truffe noire du Périgord

20 g Voir la fiche
Huile d’olive AOP Vallée des Baux-de-Provence

1 tbsp Voir la fiche
Elbow macaroni 500 g
Butter 50 g
Chicken stock 2 L
Chives 10 sprigs
Echalote de Tradition

x 2 Voir la fiche

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Préparation

Peel and finely slice the shallots. Brown them in a pan with a dash of olive oil.

Add the elbow macaroni and cover with the stock. Cook for about ten minutes until the pasta is al dente. Add the butter and season with salt and pepper. 

Cut the ham into strips. Cut the truffle into shavings.  Add them to the pan and sprinkle with chopped chives. 