French🍜 Noodles & pasta

Elevated Pasta with Ham

Name: Elevated Pasta with Ham
Cuisine: French
Ingredients: ~400 g Bucatini pasta; ~300 g Chicken breast; ~2 Egg white; ~1 cup Heavy cream; ~¼ tsp Black pepper; ~1/8 tsp Cayenne pepper; ~1½ tsp Salt; ~150 g Ham; ~100 g Emmental cheese; ~1/8 tsp Espelette pepper; ~2 tbsp Chives; ~100 g Flour; ~100 ml Water; ~2 tbsp Olive oil

An elegant French pasta dish that elevates simple everyday ingredients into fine dining fare. Bucatini pasta is rolled into small cylindrical forms, lined with a delicate poultry mousse, and filled with a creamy emmental and ham mixture. Finished with a crispy bread tuile for texture and visual appeal, showcasing refined technique paired with accessible ingredients.

Adapted from a video by Philippe Etchebest

👨‍🍳 Les pâtes au jambon revisités - On monte le niveau avec des produits simples

Watch on YouTube

Ingredients

Bucatini pasta~400 gest.
Chicken breast~300 gest.
Egg white~2est.
Heavy cream~1 cupest.
Black pepper~¼ tspest.
Cayenne pepper~1/8 tspest.
Salt~1½ tspest.
Ham~150 gest.
Emmental cheese~100 gest.
Espelette pepper~1/8 tspest.
Chives

Steps

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1
Cook the bucatini pasta in salted boiling water.
2
Prepare the poultry mousse by blending chicken breast, egg white, and heavy cream together. Season with black pepper, cayenne pepper, and salt. Mix thoroughly until smooth, then pass through a sieve for a finer texture.
3
Drain the cooked pasta without rinsing it, as the starch helps the strands stick together.
4
Cut parchment paper to size and use it to roll the pasta into tight spiral bundles using a ring mold as a guide.
5
Spread a thin layer of the poultry mousse on the base as a moisture barrier. Arrange pre-cut pasta pieces into the mold and gently coat with the mousse, paying special attention to corners.
6
Steam the pasta timbales for approximately 2 to 3 minutes until the mousse is fully cooked.
7
Cut the remaining pasta into small segments of approximately 0.5 centimeters and dice the ham into cubes about 1 centimeter in size. Combine together.
8
Make bread tuiles by whisking flour and water into a smooth batter without lumps. Add olive oil and salt, then cook at moderate heat to a uniform golden color, being careful not to burn.
9
Prepare the emmental cream sauce by heating heavy cream and incorporating chopped emmental cheese to melt it. Season with Espelette pepper and a small amount of salt, being mindful that the cheese is already salty.
10
Fold the pasta and ham mixture into the emmental cream sauce and combine thoroughly. Stir in the chives for additional flavor.
11
Carefully remove the steamed pasta timbale from the mold and place it on a plate. Fill the center with the pasta, ham, and cheese mixture.
12
Pour the emmental cream sauce over the filling, garnish with chives for color and freshness, and top with the bread tuile for texture and presentation.

Elevated Pasta with Ham

Ingredients

Steps

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