Main course, Pasta

Coquillettes jambon-beurre

 

Coquillettes jambon beurre is such an institution in France that I prefer not to translate the name of this recipe. It’s just like croissant, baguette or macaron. One couldn’t translate it.

This is a pasta recipe. It’s made with small curved pasta called “coquillettes”, butter and ham. You can add also some cheese. Basically that’s all.

It is indeed very famous in France. Everybody loves it. Kids favorite, parents favorite….

Even 3 Michelin stars chefs propose it in their restaurant. They generously add truffle slices to justify the price 🙂 ; some more sophisticated versions also exist but this one is the best. Everybody loves it!

pasta_coquillettes

Coquillettes French pasta recipe

For 4 servings

Time

Preparation time: 10 min
Cook time: 10 min
Total time : 20 min
Ingredients
  • 17.9 oz coquillettes (500g) ; if you don’t find them take small curved pasta like small macaroni
  • 5.9 cups of water (1,4l)
  • 2 cubes of chicken broth
  • 1 cup (250 ml) liquid  cream
  • Gruyère cheese (or Comté or equivalent…)
  • Black pepper (freshly ground would be better)
  • 8 ham slices (preferably thick slices if possible)
  • 2 teaspoons butter (or olive oil if you prefer)
  • 2 garlic cloves
Instructions
  • Prepare a poultry broth with the cube and the water
  • remove the germ from the garlic cloves and press them
  • Melt the butter in a large saucepan and add the garlic clove at medium fire
  • Add the pasta and mix together with a large spoon ; cook the pasta in the butter for 30 seconds to one minute
  • Add the broth and cook the pasta
  • In the meantime cut the ham and the cheese into small pieces
  • Drain the pasta and remove the garlic cloves
  • Add the cream, the ham and the cheese and black pepper
  • If it’s too dry you can eventually add a little bit more cream or chicken broth (cooking water of pasta)
  • Mix together and serve hot

Variant

  • Replace the cheese by Gorgonzola and Pecorino
  • Add parsley

Other variant

  • Replace the cheese by Reblochon cheese. It will be very creamy

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