Pépinettes pasta from Savoy with truffle

Preparation time : 35 minutes

cooking pepinettes pasta from savoy
 

• Chop the white onions, sweat them in butter (30 grams) without coloring, add the pepinettes pasta and pearl like a pilaf rice, season with fine salt and pepper and add the hot vegetable broth (½ liter), gradually as cooking the pepinettes pasta. (cooking 11 mins)

• Once cooked, spread the pepinettes pasta in a plate and shell it with a fork to cool it, this avoids sticking the dough between them.
• Prepare the cebette, chop the white and the green of the cebette (keep cool)

truffle
 

• Prepare the truffle: peel and keep the trimmings / finely chop them
• Pass the prepared truffle through the mandolin and make 5 regular shavings, keep them all cool
   

vegetable scum
 

• Reduce to half the ½ l of vegetable broth, add the vegetable milk of your choice, 30 gr of butter, bring to the boil for 3 minutes, adjust the seasoning and use a blender to mix all to obtain a beautiful scum

mature county 14 months

• Cut county slices not too thick and cut triangles

FINISHING PEPINETTES PASTA 
 

• Heat a little chicken broth, add the cooked pepinettes pasta, relax it (if necessary with more broth) add the chopped cebette, chopped truffle, adjust the seasoning, and off the heat the Mascarpone.
• The pepinettes pasta must be smooth.
• Place it in a deep plate, place the truffle and mature Comté shavings in the center, and the watercress hearts seasoned with olive oil.
• Emulsify the vegetable foam and place it on the pepinettes pasta.
• Finish with salt flower and ripe olive oil on the truffle shavings.