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 | Seafood |
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Japanese Crab and UK Cheddar Macaroni |
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| | Ingredients (serving size : 2-4) | • Japanese Crab 1 piece, defrost in fridge overnight
• Cooked Macaroni 1 bowl
• Onion 1/3 piece, finely diced
• Butter 40g
• Ricotta 2 tablespoon
• Extra virgin olive oil 1 to 1 1/2 tablespoon
• Sea salt to taste
Cheese Sauce:
• Garlic 3 cloves, minced
• Butter 15g
• Potato flour 1 1/2 tablespoons
• Milk 1 1/2 cup
• Red cheddar cheese 75 g shredded
• Brie cheese 30g
• Lemon zest 1/2 piece
• Mustard 1 tablespoon
• Extra virgin olive oil 1 tablespoon | | | Method: | 1. Prepare a bowl of cooked macaroni, set aside.
2. In another bowl, put red cheddar cheese, brie cheese and potato flour. Mix it well and set aside.
3. Heat the cooking pot under high heat, sauté the onion with extra virgin olive oil and butter for 3 minutes until it turns golden.
4. Place macaroni, sprinkle salt and stir frequently for 3 minutes. Then, put the macaroni on the baking plate.
5. Cheese sauce : heat the cooking pot under high heat, sauté the garlic with extra virgin olive oil and butter until it turns brown, add milk and sprinkle salt. Then, add lemon zest and mustard, mix it well. Lower to medium heat, add cheese and cook until it melts.
6. Place the cheese sauce on macaroni and bake it under 200℃ for 3 minutes. When it is done, top with the ricotta cheese and serve with crab. | | | Wine Pairing Suggestion: | Louis Michel Chablis 2008 / 2009 (France)
Item no. 301089908
Notes of fruit of peach with a mineral structure. On the palate, a stony sensation complements this pure and rounded wine. A good match with crab. |
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