Description
Del Friscos Grilles legendary recipe. Creamy, cheesy, and intensely truffle-flavored.
Ingredients
Units
Scale
- 1/4 cups (60 ml) diced shallots
- 1/4 cups (60 ml) chopped garlic
- 2 tbsp olive oil
- 3 cups (710 ml) heavy cream
- 4 oz (113 g) shredded Gruyere cheese
- 2 oz (57 g) grated Parmesan cheese
- White truffle oil
- 2 cups (473 ml) dry radiatore pasta
- 1/2 cups (118 ml) bread crumbs
- Salt and pepper
- 12 cups (2841 ml) water
- 6 tbsp salt
Instructions
- Preparing the Sauce
- In a saucepan, heat olive oil over medium heat. Add diced shallots and chopped garlic, cooking until the garlic slightly browns. Pour in the heavy cream, bring to a boil, then simmer until the cream has reduced by about one-third. Stir in the Gruyere and Parmesan cheese. Season with salt and pepper to taste. Set aside.
- Cooking the Pasta
- In a large pot, bring 12 cups of water to a boil. Add 6 tablespoons of salt. Add the radiatore pasta, stirring occasionally to prevent sticking. Once the pasta is cooked al dente, strain it.
- Assembling the Dish
- Add the strained pasta to the sauce. Stir over low heat until well combined. Transfer the mixture to an 8×8 square gratin dish. Evenly sprinkle the top with bread crumbs.
- Baking
- Bake in a preheated 400°F (204°C) oven until the bread crumbs begin to brown. Remove from the oven and drizzle with high-quality truffle oil.
- Serving
- Serve warm.
Notes
- For a richer truffle flavor, use fresh black truffle shavings in addition to truffle oil.
- To prevent a gummy texture, ensure the pasta is cooked al dente before adding it to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 15
- Cholesterol: 100