Girolle mushroom and yellow wine pasta shell with ham Extraction® and Comté
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Main course
2 persons
Yellow wine Pasta shell with ham Extraction® and Comté
7g shallot
20g butter
80g pasta shell
20g yellow wine
40g grated Comté
160g stock (80g white stock + 80g ham Extraction®)
PM salt, pepper
Girolle mushrooms
160g stock (80g white stock + 80g ham Extraction®)
20g yellow wine
girolle mushroom
Finish and assembly
3 slices of Jamon gran reserve
Yellow wine Pasta shell with ham Extraction® and Comté
In a saucepan cook the shallot with butter, add the pasta shells and deglaze with the yellow wine. Reduce, season and add the stock. Cook for 6 minutes and finish the cooking with the grated Comté.
Girolle mushrooms
Reduce some yellow wine. Poach the girolle mushrooms in the stock, remove them and immediately roll them in the yellow wine reduction.
Finish and assembly
Serve the pasta shells with the girolle mushrooms and the Jamon gran reserva.
