30 min

Elbow macaroni with cooked ham and black truffle

Name: Elbow macaroni with cooked ham and black truffle
Prep 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!

Preparation time

15 min

Ingredients For

Superior Cooked Ham Label Rouge

4 slices See the article
Périgord Black Truffle

20 g See the article
Vallée des Baux-de-Provence Olive Oil PDO

1 tbsp See the article
Elbow macaroni 18 oz
Butter 3.50 oz
Chicken stock 4 Liquid pints
Chives 10 blade
Traditional shallots

x 2 See the article

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Preparation

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. 