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

Published by Manon de Sortiraparis · Published on April 7, 2020 at 04:20 p.m.
The chef Juan Arbelaez reveals the recipe of the truffled coquillettes of his childhood, and it sends!

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?

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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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Practical information

Location

45 Quai des Grands Augustins
75006 Paris 6

Route planner

Access
Metro Saint-Michel (RER B / Line 9)

Official website
froufrou-paris.com

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