By Executive Chef Kyle J. Smith, Edge Steakhouse, with Jennifer Burns
Description:
This recipe was originally described to me by my friend and fellow foody Stephen Gray. He recommends that it be served over a veal demi-glace (see Below).
Ingredients:
- 2 cups grated Parmigiano-Reggiano cheese
- 1 cup heavy cream
- 1 cup milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 lb uncooked Barilla Ditalini pasta
- 1 tablespoon white truffle oil
- Truffle salt to taste
- 1 oz of black truffle shaved thin
- Instructions:
- Cook pasta al-dente and drain thoroughly.
In a large saucepan, melt butter over medium heat. Stir in enough flour to make a light roux.
Add milk to roux slowly, stirring constantly, then add cream. Heat until sauce starts to simmer, then reduce heat to low.
Stir in cheese, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Add truffle oil and salt. Stir well.
Recommend serving over a light bed of veal demi-glace (see Below). Serve into bowls and add garnish of thin-sliced black truffles.
Veal Demi-Glace
Description:
Demi-glace is a rich brown sauce that is a staple of French cuisine. It can be used by itself or as a base for other sauces. The term comes from the French word glace, which means icing or glaze. In this particular recipe, once the demi-glace is fully reduced, I reconstitute it with a full-bodied red wine and season with cracked pepper.
Ingredients:
- 10 lbs veal bones
- 3 carrots, chopped
- 2 onions, chopped
- 1 bouquet garni (thyme, rosemary and parsley)
- 1 small can of tomato paste
- 1/2 cup full-bodied red wine (Shiraz or Grenache)
- 2 teaspoons racked pepper
Instructions:
Preheat oven to 450 degrees.
Place bones and vegetables in a roasting plan and place in oven for 45 minutes until brown. Rotate bones every 10 minutes to brown evenly.
Remove bones and vegetables and place in 20 qt or larger pot.
Place roasting pan over high heat and deglaze with approximately 4 cups of water, then transfer to pot with bones.
Add 8 quarts of cold water, tomato paste and bouquet garni to pot.
Place pot on high flame. As soon as the liquid starts to simmer, reduce heat to low simmer.
During the first hour, check every 10 minutes and skim off any froth that forms on the top of the liquid (you can use a laddle to do this).
Allow to simmer for up to 24 hours (minimum of 8 hours). Check every few hours and add more water as necessary to keep the bones covered.
Approximately every 1/2 hour, continue to laddle off any froth or sediments that rise to the top.
When stock is ready, strain stock through a fine mesh sieve (chinois). Tap side to let stock flow smoothly, but do not force liquid through. Discard all remaining bones and solids.
Store in refrigerator for up to one week before using. Prior to using, skim the surface to remove any excess fat.
To reduce to a demi-glace, simmer stock over medium to high heat for up to 5 hours until it is reduced to a thick syrup. Skin as necessary to remove any additional froth or sediments that rise to the top.
When the demi-glace is fully reduced, reconstitute it with the red wine and add the cracked pepper. Cook again until reduced and serve.
