Truffle Macancini Recipes

TRUFFLE MACANCINI

Steps:

• First, cook the macaroni in a large pan of salted water for 6 mins, or 1-2 mins less than it says on the packet. Drain and set aside.
• Meanwhile, make the sauce. Melt the butter in a large saucepan and add the garlic and mustard powder, stirring for 1 min. Tip in 1 1/2 tbsp of plain flour and stir for 1 min. Gradually pour in the milk, whisking until the sauce is lump-free, then simmer for 5 mins, whisking constantly until it thickens and becomes glossy.
• Add the cheeses, truffle oil and seasoning, then stir through the macaroni. Spread over a large baking sheet and leave to cool. Cover with cling film and put in the fridge to chill for at least 1 hr, or overnight.
• Weigh the chilled macaroni cheese into 30g portions, roll into 15-20 balls and put back on the baking sheet.
• Tip the flour onto a plate and season with salt. Pour the beaten eggs into a bowl and tip the breadcrumbs into a dish. Coat each ball in the flour, tapping off any excess, then dip in the egg and roll in the breadcrumbs. Dip the coated balls back in the egg mix and roll in the breadcrumbs again for a super-crispy coating. If making ahead, they can now be left in the fridge overnight or frozen for up to 3 months (defrost before cooking).
• Heat the oil in a deep-fat fryer or large saucepan until it reaches 160C on a temperature probe, or a piece of bread browns in 40 secs. Heat the oven to low. Fry the macancini in batches for 2-3 mins until golden and piping hot in the centre. Drain on kitchen paper and transfer to the oven to keep warm while you fry the rest. Serve immediately with a good grating of Parmesan, and tomato sauce for dipping.

TRUFFLE ARANCINI

Steps:

• Heat the olive oil in a frying pan over a medium heat, and fry the onion until soft but not browning, about 10 mins. Stir in the garlic, fry for a minute, then tip in the rice. Turn up the heat slightly and stir the rice into the onions, toasting the grains until they look semi-translucent. Stir in the wine and simmer until absorbed.
• Reduce the heat to medium-low, and add the hot stock, a ladleful at a time, continually stirring, until the rice is just tender and the risotto is creamy, about 20 mins. Stir in the truffle paste to taste, seasoning and 100g of the parmesan. Stir off the heat for a minute until well combined, then transfer to a tray or container, cover and leave to cool.
• Once cool, take spoonfuls of the risotto and mould in your hands (damp hands will help prevent the rice sticking). You should end up with 16-18 ping pong-sized balls.
• Put the breadcrumbs, eggs, and flour into separate shallow bowls. Season the flour with salt and pepper. Stir the remaining 25g cheese into the breadcrumbs.
• Toss the arancini into the flour, rolling to coat, then dunk in the egg, and then the breadcrumbs. Repeat with all the arancini.
• Heat the vegetable oil in a deep saucepan, no more that half-full, to 180C or until a cube of bread browns within 30 seconds. Lower the arancini into the oil on a slotted spoon, in batches, and fry for 6-8 mins until golden and crisp. Drain on kitchen paper while you fry the rest.
• To serve, sprinkle with a little sea salt and drizzle with truffle oil. Serve with a loose pesto, or tomato sauce for dunking, if you like.

FOUR-CHEESE TRUFFLED MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook cavatappi in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a large pot over medium-low heat. Whisk flour into butter until mixture has a thick, paste-like consistency, about 30 seconds. Slowly whisk 2 cups milk into butter-flour mixture until smooth. Stir in remaining milk, increase heat to medium high, and cook, whisking constantly, until mixture is thick and almost boiling, 5 to 10 minutes.
• Stir Gouda cheese, Cheddar cheese, Swiss cheese, and 1 cup Parmesan cheese into milk mixture until cheese melts and cheese sauce is smooth. Fold cavatappi into cheese sauce; pour mixture into prepared baking dish.
• Stir remaining Parmesan cheese and bread crumbs together in a small bowl. Sprinkle bread crumbs mixture over cavatappi mixture and drizzle truffle oil over the top.
• Bake in the preheated oven until golden and bubbling, about 30 minutes. Cool for 10 minutes before serving.