Baked Macaroni with Truffle and Foie Gras
French-baked macaroni stuffed with truffle and foie gras filling.
Ingredients
Macaroni (about 8 small sheets, 6 pieces of macaroni per sheet)
48
Gruyère cheese (shredded)
to taste
Butter (for greasing)
to taste
Truffle (sliced)
to taste
The above filling (truffle celeriac foie gras filling)
to taste
Chicken stock (for drizzling)
to taste
Instructions
1
Cooking the Macaroni
Boil the macaroni in salted boiling water with milk, peanut oil, and garlic for 10 minutes, rest for 2 minutes, then drain and cool.
2
Preparing the Baking Sheet
Butter a 13 cm round piece of baking paper, arrange 6 pieces of macaroni on it, and cut with an 11 cm mold.
3
Adding Cheese
Brush butter on the surface of the macaroni and sprinkle with shredded Gruyère cheese.
4
Adding the Filling
Place the filling into an 11 cm ring mold and top with truffle slices.
5
Covering and Baking
Cover with another sheet of macaroni and bake in a 150°C oven for 15 minutes until the cheese is golden.
6
Plating
Place the baked macaroni on a plate, drizzle with chicken stock, remove the mold, and serve.
