The recipe for ham coquillettes revisited by Juan Arbelaez – CNEWS

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

-Salt

For the finish:

-1 turn of the pepper mill

-Parmesan pieces

Step 1

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.

2nd step

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.

step 3

Pepper everything well, then sprinkle with a few shavings of Parmesan.

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Recipe from the book Cook Share, Juan Arbelaez, Ed. Marabout, 25 €

Find all the recipe ideas HERE

Categories Cooking

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