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mac & cheese, spinach, truffle paste, panko breadcrumbs |

Brunch, Vegetarian, Salted, Cheese, Vegetables and Fruits

Pasta dish made with a strong cheddar based mornay sauce, accompanied by spinaches and truffle paste. Finished in the oven for a nice crispy panko gratinée.

Note

Truffle paste, commonly called Tartufata is an ingredient you can often find in specialised grocery stores.

A mornay sauce is a béchamel sauce with the addition of cheese and any cheese can be used for a Mornay.

Ingredients

Recipe for 4 servings / 12 tapas

Mornay sauce

650 Ml

Milk

35 Gr

Butter

35 Gr

Flour

350 Gr

Old cheddar

1 Pinch(es)

Nutmeg

Spinaches

175 Gr

Baby spinach

2 Unit(s)

French shallot

2 Clove(s)

Garlic

2 Tbsp

Truffle paste

Pasta

300 Gr

Macaroni

Panko

75 Ml

Japanese breadcrumbs (panko)

20 Gr

Grated parmesan

1 Tsp

Butter

Salt and pepper

Preparation time: 45 min

Preheat your Oven at 400 °F

Preparation

Finely slice the French shallots. Slice the spinaches. Grate the cheddar cheese. Cook the pasta to until al dente based on the packages instructions.

In a mixing bowl, combine all of the ingredients for the panko crust.
Mornay sauce

In sauce pot, melt the butter and then add the flour. This is to make the roux. Once cooking for a minute or 2, add the cold milk in one pour. Continue to whisk until it starts to thicken. Once the desired thickness is acquired, add the nutmeg. Season to taste with salt and pepper. Cook for a few minutes and then add the cheese, make sure to continue to stir. Add the pasta. Set aside.
Spinach

In a large pot, melt the butter. Cook the shallots for 2 minutes and then add the spinach. Stir continuously. Once the spinach is wilted, add the garlic, cook for a minute and then season with salt and pepper. Add the truffle paste.
Garnishing

In an oven proof pan, place half of the pasta on the bottom. Spread the spinach and truffle mixture on top of the pasta and then cover with the remaining pasta. Garnish with the panko mixture and then place in the oven for 20-25 minutes before serving.