Ingredients:
1 pound cooked al dente, very dry gemelli pasta
2 cups Bechamel sauce
2 cups heavy cream
2 cups grated Parmesan
1 cup scallions, very thinly sliced
1 tablespoon white pepper
4 tablespoons salt
1 cup Panko breadcrumbs
6 tablespoons sliced truffles
Bechamel Sauce (Prepare Bechamel sauce in advance.)
Yield: 1 quart
3 ounces butter
3 ounces flour
1 quart milk
4 tablespoons salt
4 tablespoons white pepper
Procedure:
Make a light roux with butter and flour in a heavy soup pot. Bring milk to boil in separate pot. Slowly whisk in hot milk and bring mixture to boil. Reduce heat and simmer 15 minutes. Season with salt and pepper. Strain and chill thoroughly. Combine all ingredients except Panko and truffles. Place
two cups of mixture in each of six identical oven-proof dishes. Bake at 400 degrees until bubbling hot. Remove from oven and sprinkle with Panko crumbs. Return to oven for five minutes. Sprinkle with truffles and serve immediately.
Recipe Type: Authentic2 cups Bechamel sauce
2 cups heavy cream
2 cups grated Parmesan
1 cup scallions, very thinly sliced
1 tablespoon white pepper
4 tablespoons salt
1 cup Panko breadcrumbs
6 tablespoons sliced truffles
Bechamel Sauce (Prepare Bechamel sauce in advance.)
Yield: 1 quart
3 ounces butter
3 ounces flour
1 quart milk
4 tablespoons salt
4 tablespoons white pepper
Procedure:
Make a light roux with butter and flour in a heavy soup pot. Bring milk to boil in separate pot. Slowly whisk in hot milk and bring mixture to boil. Reduce heat and simmer 15 minutes. Season with salt and pepper. Strain and chill thoroughly. Combine all ingredients except Panko and truffles. Place
two cups of mixture in each of six identical oven-proof dishes. Bake at 400 degrees until bubbling hot. Remove from oven and sprinkle with Panko crumbs. Return to oven for five minutes. Sprinkle with truffles and serve immediately.
Recipe Author: Executive Chef
Restaurant: Wildfish Grille
Source: http://www.achioterivercafe.com/_files/press-release/0409-restaurant-try.pdf