Pasta cooked in broth and cheese for extra flavour! A tasty and simple recipe, with a delicious truffle flavour from the Perigord.
Bon appétit!
Preparation time
15 min
Ingredients For
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500 g
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50 g
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2 L
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10 sprigs
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Preparation
1
Peel and finely slice the shallots. Brown them in a pan with a dash of olive oil.
2
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.
3
Cut the ham into strips. Cut the truffle into shavings. Add them to the pan and sprinkle with chopped chives.
