Courtesy of Danny Grant, chef, Maple & Ash, Chicago
There’s no better example of a high-low pairing than macaroni and cheese with a bottle of vintage Champagne. Amy Mundwiler, wine director at Maple & Ash, likes to pair Taittinger 2006 Comtes de Champagne Blanc de Blancs with Chef Grant’s entrée. “You really need the maturity to stand up to the truffle butter,” says Mundwiler. “The acidity of the Champagne cuts through the fattiness of the cheese and allows the nuttiness of the Parmesan and aromatics of the truffle to shine through.”
- 2 tablespoons butter
- 1 shallot, thin sliced
- 1 clove garlic, minced
- 4 ounces corn kernels
- ¾ cup chicken stock
- 12 ounces dry garganelli
- 6 tablespoons truffle butter
- ¼ cup truffle oil
- 2 ounces Parmesan cheese, grated
- 8 ounces raclette cheese, grated
- 3 ounces panko breadcrumbs
- 3 chives, chopped (for garnish)
Melt butter in large sauté pan over medium heat, and cook shallot and garlic until translucent. Add corn, and cook for 5 minutes. Add ¼ cup of chicken stock, and simmer for 7 minutes. Let cool, then process in blender until smooth.
Heat oven to 350˚F.
Bring pot of well-salted water to boil. Cook pasta according to package directions, until al dente, and strain.
In large sauté pan over medium-low heat, warm corn purée with truffle butter, truffle oil and remaining ½ cup chicken stock. Add Parmesan and 6 ounces raclette, and cook until melted. Add warm pasta, and coat well. Transfer to 8-inch square casserole dish. Top with breadcrumbs and remaining 2 ounces raclette. Bake for 10 minutes. Garnish with chives. Serves 4.