Recipe Savoie gratin

To prepare this dish

Ingredient list

Penne and hazelnut infused cream

750 g penne trio
1.5 liter Excellence cooking cream 35% fat
300 g hazelnuts
olive oil

Mushrooms

500 g chanterelle mushrooms
2 shallots
flat leafed parsley
sunflower oil

fleur de sel
pepper

Presentation

10 tranches jambon de Savoie séché
50 g grilled hazelnuts
flat leafed parsley

Elle & Vire products used

Excellence cooking cream 35% fat

The recipe,
step by step

1. 1

   Penne and hazelnut infused cream

   Cook the pasta in boiling water for 10 minutes. Rinse. Drain. Add 10 g of olive oil. Set aside.
   Roast the hazelnuts in the oven at 150°C (302°F) for 15 to 20 minutes. Pour the cream into a round-bottomed mixing bowl. Add the roasted hazelnuts and blend. Leave to infuse overnight. Strain through a china-cap sieve.
2. 2

   Mushrooms

   Wash the mushrooms and sauté in 10 g of sunflower oil. Season with salt and drain. Finely chop the shallots. Chop the flat-leaf parsley. Sauté the mushrooms in 20 g of butter. Add the shallots and flat-leaf parsley.
   Chef's tip

   Variations: To optimize the portion cost, you can replace chanterelles with mushrooms and hazelnut infused cream with garlic and parsley flavored cream.

3. 3

   Presentation

   Combine the penne (180 g per portion) with the hot infused cream (150 g per portion). Transfer to a gratin dish. Add the cured ham and mushrooms. Brown under a salamander. Add the flat-leaf parsley and roasted hazelnuts.
   Chef's tip

   Saving time: The gratin can be prepared in advance at the time of setting up and then stored in a cool place. At the moment of serving, it will be enough to heat it at the last minute by adding ham and chanterelles.

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