The “Sizzling Penne & Double Truffle” Blues Gratin
(Courtesy of Food That Rocks. A favorite of Cindy Coverdale, from Adrian Vandenberg, former long-standing Whitesnake guitarist. Serves 6) 7 ounces macaroni, uncooked
2¼ cups double or heavy cream
1 one-ounce bottled truffle, finely diced with its juice
½ cup Gruyere cheese, grated, divided
Pinch grated nutmeg
Salt and freshly ground pepper to taste
2 tablespoons butter, for greasing the dish Cook the macaroni al dente and preheat the broiler for 10 minutes. To make sauce, pour cream into a saucepan set over low heat and reduce by half, until it covers back of a spoon. Add truffle with its juice and cook for another 2 or 3 minutes. Still over low heat, gently stir in macaroni and half of Gruyere. Season to taste with nutmeg, salt, and pepper and give macaroni another stir. Grease a gratin dish with butter and pour in macaroni mixture. Sprinkle rest of Gruyere over top. Place dish under hot broiler until bubbling and golden. Serve piping hot!

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