In Zacry’s, the truffled maccheroni is a real stand out dish, even though it’s served as a side. We’ll have four as a main please.
Zacry’s truffled maccheroni feels like real gourmet comfort food. Truffle gives a deep, musky aroma, with hints of garlic. It may be expensive, but you need to add only a few drops of truffle oil to dishes in order to taste it – a bottle of truffle oil should last you a few years.
Serves 4, or 6 as a side
1 litre of cider
70g grated parmesan (leave 10g aside for finishing)
1g mustard powder
250g good vegetable stock
250g cream cheese
Truffle paste to taste
200g dry maccheroni pasta*
Boil and then simmer the cider and vegetable stock until it has reduced to about 100ml.
Combine the parmesan, cornflour, mustard powder together and whisk into the stock reduction.
Then add cream cheese and truffle paste to taste.
To cook the maccheroni, heat a large pot of well-salted water (6 quarts or more) to the boil, cook until al dente, drain and stir into the sauce.
Added grated parmesan to the top of the maccheroni and finish under the grill until coloured.
* Maccheroni is Italian for macaroni. It’s a variety of dry pasta made with durum wheat. Maccheroni tubes usually do not contain eggs and are normally cut in short, hollow shapes; however, the term refers not to the shape of the pasta, but to the kind of dough from which the pasta it is made.
Book your table at Zacry’s, open for dinner Monday through to Sunday.