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Pasta And White Truffle Gratin Recipe
|Olive oil||2 Tablespoon|
|Butter||10 Tablespoon, divided|
|Warm milk||4 Cup (64 tbs)|
|Ground nutmeg||1 Dash|
|White truffle powder/Truffle flour / truffle||1 Teaspoon|
|Panko breadcrumbs||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3299 Calories from Fat 1620
% Daily Value*
Total Fat 189 g290.2%
Saturated Fat 99.9 g499.3%
Trans Fat 0 g
Cholesterol 546.3 mg182.1%
Sodium 496 mg20.7%
Total Carbohydrates 321 g107.1%
Dietary Fiber 11.9 g47.7%
Sugars 54.2 g
Protein 88 g176.6%
Vitamin A 93.4% Vitamin C 0.02%
Calcium 116.5% Iron 56.1%
*Based on a 2000 Calorie diet
Rinse under cold water; drain well.
Drizzle with oil; toss.
Melt 8 tablespoons butter in large pot over medium heat.
Whisk in flour.
Stir constantly for 3 minutes (do not brown).
Gradually whisk in milk.
Bring to boil, whisking.
Reduce heat to medium-low.
Simmer until sauce is thick and smooth, whisking often, about 5 minutes.
Season with salt and pepper.
Cool 30 minutes, whisking occasionally.
Whisk in truffle powder.
Add pasta; toss to coat.
Divide among eight 1 -cup ramekins or custard cups, do ahead can be made I day ahead.
Preheat oven to 350Â°F.
Melt 2 tablespoons butter in medium skillet over medium heat.
Add panko; toss until golden, about 5 minutes.
Transfer ramekins to rimmed baking sheet.
Sprinkle with panko.
Bake until bubbling at edges and golden brown on top, about 15 minutes.
(If chilled, bake 15 minutes covered with foil.
Uncover, sprinkle with panko, and bake uncovered 15 minutes.)