LUMP CRAB AND CORN TRUFFLED MAC AND CHEESE

LUMP CRAB AND CORN TRUFFLED MAC AND CHEESE image

Number Of Ingredients 14

LUMP CRAB AND CORN TRUFFLED MAC AND CHEESE
Serves four
2 ears of white corn, with corn removed from the cob
2 tablespoons white onion, chopped
3 tablespoons white Alba truffle butter (preferably Urbani)
3 cups heavy cream
3 ounces of black truffle cheese, imported from Italy
3 ounces lump crab meat
Plain bread crumbs, enough for the topping
Parmigiano-Reggiano cheese, grated
4 U/10 (the size of the scallop and how many in a pound), dry packed scallops
Urbani white truffle oil
Salt and fresh ground black pepper to taste
3 cups cavatelli pasta, handmade at Naples Tomato

Steps:

Place a small sauce pot on medium heat on top of the stove. Add cream, corn and white onion. In a medium pot, bring 8 cups of water to a boil. Add a generous amount of salt to the boiling water and bring to a boil again. Add cavatelli. When they float to the top, they are done. Strain the pasta and set aside. Salt and pepper scallops and grill to desired temperature. Set scallops aside. When onions are translucent in the cream mixture, place the entire mixture in a blender and puree until smooth. Return the pureed sauce to the pan and place over medium heat. Add the cheese and Alba white truffle butter to the sauce and stir until it melts. Turn off the burner and add the crab and pasta. Add salt and pepper to taste. Put the pasta mixture in a baking dish (or four individual baking dishes) and top with bread crumbs and Parmesan cheese. Place under the broiler until golden brown. Drizzle truffle oil over the bread crumbs. Warm the scallops in the oven and place on top of the pasta. A LITTLE HISTORY