Président macaroni gratin appetiser
Preparation time : 15 mins
Cooking time : 20 mins
Difficulty :
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Ingredients
- 100g grated Président Emmental
- 100g macaroni pasta
- For the mushroom purée:
- 60g Président slightly-salted butter
- 50g onions
- 500g button mushrooms
- 50g shallots
- ½ lemon
- table salt, ground pepper
Preparation
Step 1
Start by making the mushroom purée.
Step 2
To do this, wash, peel and finely chop the shallot and onion, then brown in the melted butter in a pan.
Step 3
Wipe the mushrooms clean with a cloth.
Step 4
Chop them and toss them in lemon juice to stop them discolouring.
Step 5
Add to the shallots and cook, stirring regularly until all the moisture has evaporated.
Step 6
Remove from the pan and keep cool.
Step 7
In the meantime, boil the macaroni in salted water.
Step 8
Drain and leave to cool.
Step 9
Transfer the mushroom purée to a piping bag fitted with a small plain nozzle.
Step 10
Fill the macaroni one at a time.
Step 11
Arrange the filled pasta in an oven-proof dish, making sure you space them out.
Step 12
Sprinkle with grated Président Emmental and cook under a preheated grill.
Step 13
Once they are golden brown, take them out of the oven, skewer them with cocktail sticks and serve piping hot as an appetiser.
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