serves
4
prep
10 minutes
cook
45 minutes
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 200 g macaroni
- ½ tsp salt
- 15 ml truffle oil
- 300 ml dry white wine
- 300 ml brown chicken stock, infused for 20 minutes with Berkswell cheese rind, keep warm
- 80 g Spenwood cheese, finely grated
- 10 g cornflour
- 80 g soft cream cheese
- black pepper
- 15 g goat’s cheese, diced
- grated Berkswell cheese, for gratinating
Instructions
Preheat the grill. Place 400 ml water, the pasta and salt in a pan over medium-high heat. Cook until the pasta is done and all of the water has disappeared. Toss the pasta with the truffle oil.
In a small saucepan, reduce the white wine over a high heat to 30 ml. Add the warm chicken stock to the reduced wine. Mix the grated Spenwood cheese with the cornflour and add to the pan. Stir until the cheese has been incorporated into the sauce, then add the pasta.
Cook over a medium heat until the pasta is warmed through, then stir in the cream cheese. Season with freshly ground black pepper.
Place most of pasta mixture in a hollowed-out cheese rind, sprinkle with diced goat’s cheese and add more macaroni on top. Alternatively, half-fill an ovenproof baking dish with the pasta, sprinkle with diced goat’s cheese and add the remaining macaroni on top.
Sprinkle some Berkswell cheese on top and place under the grill to melt and gratinate the cheese. Serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
