Pasta with Christmas Quescrem
cured yolk and truffle
400 grams of penne rigate
150 grams of Christmas Quescrem
0.2 liters of soy sauce
4 egg yolks
Seasonal truffle slices
2 slices of Iberian ham
Cook the pasta until al dente and then cool it.
2. Place the dough in a mold. Using a piping bag, distribute the Christmas Quescrem between the pastry layers and on top.
3. Gratinate in the oven for 4-5 minutes.
For the cured yolk
Coat the egg yolks with soy sauce and let stand for about 1 hour.
2. Just after removing the dough from the oven, place the cured egg yolks on top to take advantage of the heat of the dough.
3. When serving, grate seasonal truffle slices over the dish.
For the ham powder
In the oven:
Preheat the oven to 180ºC and place the slices of ham between two greaseproof papers and cook for 5 minutes. Remove and, once cool, crush in a mortar or coffee grinder.
Spread the slices of Iberian ham between two pieces of kitchen paper. Microwave for 2 minutes at maximum power. Allow to cool and grind in a mortar or coffee grinder until a powder is obtained.
Enjoy your pasta with Christmas Quescrem, cured egg yolk and truffle!