Mmmm, mmm, good. This was good. I will admit that I will make a few changes next time. I decided to follow Ina Garten's lobster mac and cheese recipe and add some truffle oil and some black truffle shavings because as she would say "how bad could that be?" I actually could have done without the lobster as the truffles were the real star of the dish. I also think the recipe calls for too much nutmeg. I think a pinch is fine, not 1/2 tsp. The earthy flavor combined well with the flavor of the truffles, but I felt the nutmeg lingered a bit longer than I would have liked. There are some things to consider when making this dish - it took a prep bowl, three pots, a strainer and a casserole dish for it to come together. The other thing to consider is while it does make enough to feed an army, it isn't a cheap dish, especially with the lobster. Imported Gruyere cheese isn't cheap but I'd discourage substituting with any flavorless domestic cheese. It is a delicious, comforting dish and so filling a salad of mixed greens is all you would want to go with it. Don't be scared of buying truffles, or truffle oil. I highly recommend ordering some if you're a fan. You can order them through this site and the summer black truffles are actually incredibly reasonable and affordable. I've been using them in all kinds of things, like shavings in scrambled eggs to oil drizzled in a panino.
Lobster mac and cheese with truffles
Kosher salt
1 lb cavatappi pasta (you can use elbow as well)
1 quart milk (whole)
1 stick butter
1/2 cup flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 tsp ground black pepper
pinch of nutmeg
1 1/2 lb cooked lobster meat, chopped (I think that 1 lb is also perfectly fine for the dish. I bought cooked tails from a seafood market and removed the meat)
1 1/2 cup fresh white bread crumbs
1 tbsp of white truffle oil
about 1 tsp (or more) of black truffle shavings (I shaved it through a microplane suited for ginger)
Add pasta to large pot of boiling, salted water. Cook until aldente and drain. Heat milk in a small saucepan. In a large pot melt 6 tbsp of butter and add flour, whisk for a few minutes. Add the hot milk and continue whisking, cooking for a few minutes until sauce has thickened. Turn heat off, add cheese, salt, pepper and nutmeg. Add truffle oil and truffle shavings. Stir in pasta, pour into large casserole dish. Combine 2 tbsp melted butter with bread crumbs, sprinkle this on top of dish and then bake at 350 for 30 to 35 minutes.
ليست هناك تعليقات:
إرسال تعليق