Coquiette with truffle
4 servings
40 minutes
Truffle cocciette is an exquisite dish of French cuisine that combines tender cocciette pasta, rich truffle aromas, and savory ham. This recipe embodies the elegance of French gastronomy, where the pasta is cooked like risotto—slowly, with the addition of wine and vegetable broth for a rich flavor. Truffle oil enhances the dish's sophistication, while a creamy sauce with Comté cheese makes it incredibly silky and aromatic. The finishing touch is demi-glace and fresh chives that add depth to the taste. Initially found in gastronomic restaurants in Paris, this dish has now become popular among connoisseurs of refined cuisine. Truffle cocciette is perfect for a festive dinner where each ingredient reveals its splendor in harmonious unity.
1
Cut the truffle and ham into medium-sized cubes. Add truffle oil, season with salt and pepper, and let marinate while the pasta is being made.
- Truffles: 60 g
- Ham: 60 g
- Truffle oil: 4 ml
- Salt: to taste
- Ground black pepper: to taste
2
Chop the onion, carrot, and celery root into the same cubes and sauté in olive oil until golden.
- Shallot: 60 g
- Carrot: 60 g
- Celeriac: 60 g
- Olive oil: 2 tablespoons
3
Add the pasta and lightly sauté with the vegetables. Pour in the wine and let it evaporate, then gradually add and evaporate the vegetable broth until the pasta reaches al dente. This should be done just like with risotto.
- Elbow macaroni (gomiti): 320 g
- Dry white wine: 120 ml
- Vegetable broth: 400 ml
4
Mix in the ham and truffle, then add minced garlic, diced Comté cheese, followed by whipped cream, and finally butter. Season with salt and pepper.
- Ham: 60 g
- Truffles: 60 g
- Garlic: 20 g
- Comte cheese: 160 g
- Whipped cream: 160 ml
- Butter: 40 g
- Salt: to taste
- Ground black pepper: to taste
5
Place on plates, drizzle with demi-glace, and sprinkle with finely chopped green onions.
- Demi-glace sauce: 40 ml
- Chives: 8 g