Elbow macaroni with cooked ham and black truffle
Pasta cooked in broth and cheese for extra flavour! A tasty and simple recipe, with a delicious truffle flavour from the Perigord. Bon appétit!
- Servings: 4
Source: Taste France Magazine
Ingredients
- slices Superior Cooked Ham Label Rouge
- Périgord Black Truffle
- Vallée des Baux-de-Provence Olive Oil PDO
- Elbow macaroni
- Butter
- Liquid pints Chicken stock
- blade Chives
- x 2.00 Traditional Shallots