The recipe for truffled coquillettes by Juan Arbelaez, chef of Froufrou

And if, during the confinement, you take out the big game to your darling by preparing him a dish that sends? To embellish your confinement, chef Juan Arbelaez suggests a gourmet recipe: the recipe for truffled coquillettes from his childhood, which he serves at the restaurant Froufrou in Paris.

So, are we eating chic coquillettes tonight?

• To be read
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• What to do in May 2024 in Paris and the Ile-de-France region? Our tips and ideas for outings
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Juan Arbelaez's truffled coquillettes

For 4 persons

Ingredients :
700 gr of coquillettes
500 ml of UHT 35% cream
125 gr of parmesan cheese
250 g white ham (even better in big cubes!)
100 g truffle tartufatta
30 g of black truffles in strips
Salt, coarse salt and freshly ground pepper
A pinch of Espelette pepper
150 ml of olive oil

Preparation:

To cook the coquillettes

Put a pot of water on the stove and add a handful of coarse salt. Once brought to a boil, add the coquillettes and let them cook for 3 minutes. Mix well so that they do not stick to the bottom of the pan! When they are cooked, drain them in a colander. Pour the coquillettes in a salad bowl with a little olive oil.

For the Parmesan cream

1. In a saucepan, add 500 ml of 35% UHT cream and reduce it.

2. Once reduced, add 100 gr of finely grated Parmesan cheese and stir with a whisk. Check the seasoning.

Dressing:

1. In a saucepan, heat the Parmesan cream, add the coquillettes and the white ham in pieces.

2. Add the tartuffa and check the seasoning.

3. In a soup plate, a large bowl or a nice copper pan (depending on your taste!), arrange the coquillettes and add a few shavings of Parmesan cheese, some nice slices of truffles and a pinch of Espelette pepper as a finishing touch.

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