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Christmas Pasta Gratin with Morels and Black Truffle
4
Servings
25
Preparation (min.)
30
Cooking (min.)
Ingredients
- 400 g of short pasta
- 40 g of dried morels (Plantin)
- 25 to 30 g of fresh black truffle
- 25 cl of heavy cream
- 15 cl of milk
- 100 g of grated cheese
- 30 g of butter
- 1 shallot
- 1 small clove of garlic
- A few sprigs of thyme
- Fleur de sel
- Pepper
Christmas Pasta Gratin with Morels and Black Truffle
A generous and comforting gratin reimagined in a festive version.
The pasta is enveloped in a creamy morel sauce before being baked in the oven until a beautiful golden crust forms. Thin slices of fresh black truffle are added at the last moment to bring their full aromatic intensity.
A warm and refined recipe, perfect for a gourmet Christmas meal.
The pasta is enveloped in a creamy morel sauce before being baked in the oven until a beautiful golden crust forms. Thin slices of fresh black truffle are added at the last moment to bring their full aromatic intensity.
A warm and refined recipe, perfect for a gourmet Christmas meal.
Cook this recipe with Plantin products
Preparation
Rehydrate the Morels
Place the dried morels in warm water and let them rehydrate. Drain them carefully and reserve some of their filtered rehydration water.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta slightly less than the time indicated on the package so that they remain a bit firm. Drain and set aside.
Prepare the Morels
Peel and finely chop the shallot. Melt a knob of butter in a pan, then add the shallot and garlic. Next, add the rehydrated morels and sauté for a few minutes.
Prepare the Creamy Sauce
Pour the liquid cream and milk into the pan. Add a bit of the filtered rehydration juice from the morels and let it simmer gently until you achieve a slightly coating sauce. Season with salt and pepper.
Mix the Pasta
Add the pasta to the morel sauce and gently mix to coat them well.
Assemble the Gratin
Pour the mixture into an ovenproof dish. Sprinkle grated cheese on top and add a few small knobs of butter.
Bake
Place in a preheated oven at 200 °C for about 15 to 20 minutes, until the top is golden brown.
Add the Black Truffle
Once out of the oven, let it rest for a few minutes. Using a truffle slicer, make thin slices of fresh black truffle and generously distribute them over the gratin.
Serve
Add a few fresh thyme leaves and serve immediately.
Plantin Chef’s tip(s)
Keep the pasta slightly firm during the initial cooking: it will continue to cook in the oven in the sauce. Always add the fresh black truffle after cooking, on the still hot gratin, so that the heat releases its aromas without cooking it directly.
