Published in France on October 23 by Marabout, Cook Share (Cook, Share) is Juan Arbelaez‘s new book. With a total of 130 recipes, all of which are accessible and designed for sharing, we discover the whole universe of this energetic chef who is already at the head of five Parisian restaurants: Frou Froua speakeasy restaurant at the Edward VII theatre, Plantxa and Leavenboth located in Boulogne, Vida with its healthy menu or yaya (at the Halle Secrétan and at Saint-Cloud) for a Greek theme. Here is the opportunity to discover the famous ham pasta shells.
Juan Arbelaez’s easy creamy ham macaroni pasta
Preparation: 15 minutes
Cooking: 10 minutes
For the pasta:
3 tbsp coarse salt 400g pasta macaroni shells
400g pasta macaroni shells
For the sauce:
2.1 cups liquid cream
½ cup grated parmesan
1 tbsp soy sauce
1 1cm thick slices of ham
For the finishing keys:
Pepper and Parmesan shavings
1. Prepare the sauce. In a saucepan, heat the cream over low heat and add the grated parmesan cheese, soy sauce, diced ham and a pinch of salt, if necessary. Cook for 5 minutes over a very low heat.
2. Cook the pasta shells in 2 liters of boiling salted water for 4 minutes and then drain them.
3. Pour the pasta shells into the parmesan cream and continue cooking for 4 minutes over a low heat, stirring continuously to prevent the shells from sticking to the bottom.
4. Season well, then sprinkle with a few shavings of parmesan cheese.
Translated by Oliver Russell