The ham shells are one of those regressive dishes that remind us of our childhood.
But when they are made by chef Juan Arbelaez, former Top Chef, they take on a whole new dimension.
Preparation time: 15 min. Cooking time: 10 min
Ingredients for 4 persons
For the shells:
-3 c. to s. coarse salt
-400 g of shellfish
For the sauce:
-50 cl of liquid cream
-50 g of grated Parmesan or Grana Padano
-1 C. to s. soy sauce
-1 1 cm thick slice of diced ham
For the finish:
-1 turn of the pepper mill
Prepare the sauce. In a saucepan, heat the cream over low heat then add the grated Parmesan, soy sauce, diced ham and a pinch of salt, if necessary. Cook for 5 minutes over very low heat.
Cook the shells in 2 liters of salted boiling water for 4 minutes, then drain them. Pour them into the Parmesan cream then continue cooking for 4 minutes over low heat, stirring, to prevent the shells from attaching to the bottom.
Pepper everything well, then sprinkle with a few shavings of Parmesan.
Recipe from the book Cook Share, Juan Arbelaez, Ed. Marabout, 25 €
Find all the recipe ideas HERE