As you know, we’ve been living in Bordeaux for 1 month and half now. We have such beautiful ingredients here that we don’t have in QC. It’s insane and it gives us so much inspiration to cook and to make cocktails. The first time I saw “Coquillettes” it was on an Instagram picture from the feed of a Bordeaux blogger. She was having brunch and she made a story about it. I asked her what it was but… No answer from her. Whatever HA-HA-HA!!! I did my own research and I found out what was the base of “Coquillette” recipes. So I created this one just for you with all my love!
- 150 gr Truffled ham chiffonade
- 250 gr Coquillettes pasta
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 2 cups chicken broth
- 100 gr crème fraîche
- 1 cup heavy cream 35%
- 50 gr grated Gruyere
- 1/4 tsp grated Nutmeg
- Fine sea salt and black ground pepper
- In a skillet at medium heat, melt the butter and add the Coquillettes. Stir constantly, add the garlic and cook for about 2 minutes. Don’t brown the garlic.
- Add the white wine and reduce until dry. Add the broth and bring to boil. Cook the Coquillettes for about 5 minutes. I suggest cooking the Coquillettes 2 minutes less than the recommended cooking time before the other steps. Like this you will have al dente Coquillettes. You know what I’m thinking about over-cooked pasta … it’s the worst!
- Stir constantly and then add the crème fraîche, the heavy cream and the nutmeg. Cook another minute and add the grated Gruyere. Stir until the cheese is melted, season with the fine sea salt and the black ground pepper.
- Et voilà! You are ready to serve! Split the Coquillettes in two beautiful bowls and then share the truffled ham Chiffonade on the top. You will have a blast!
If you are not lucky as we are and cannot find truffled ham chiffonade you can use normal ham chiffonade, it will be absolutely delicious too. But you can always add some truffles in the Coquillettes then… Don’t be shy!
Bon appétit guys!