Truffle Macancini


• 150g macaroni
• 1 tbsp butter
• 1 garlic clove, crushed
• ½ tsp English mustard powder
• 100g plain flour, plus 1 1/2 tbsp
• 250ml full-fat milk
• 100g mature cheddar, grated
• 30g gruyère (or vegetarian alternative), grated
• 50g parmesan grated, plus extra to serve
• 1 tbsp good-quality white truffle oil
• 2 eggs, beaten
• 250g dried breadcrumbs
• flavorless oil, for frying
• tomato sauce, to serve




• STEP 1

First, cook the macaroni in a general pan of salted water for 6 mins, or 1-2 mins less than it says on the packet. Drain and set aside.

• STEP 2

Meanwhile, make the sauce. Melt the butter in a large pot and add the garlic and mustard particles, moving for 1 min.

Tip in 1 1/2 tbsp of plain powder and stir for 1 min. Slowly stream in the milk, whisking till the sauce is lump-free, then cook for 5 mins, whisking constantly until it thickens and becomes bright.

• STEP 3

Add the cheeses, truffle oil, and flavoring, then move within the macaroni. Grown over a large baking sheet and leave to cool.

Cover with cling flick and fixed in the fridge to freeze for at least 1 hr, or overnight.

• STEP 4

Weigh the chilled macaroni cheese into 30g pieces, roll into 15-20 balls, and put the terminal on the baking sheet.

• STEP 5

Tip the flour onto a plate and season including salt. Pour the beaten eggs into a pan and tip the breadcrumbs into a dish.

Coat each ball in the flour, tapping off any excess, then dip in the egg and toss in the breadcrumbs.

Dip the coated balls back in the egg mix and roll in the breadcrumbs again for a super-crispy layer.

If making ahead, they can presently be left in the fridge overnight or frozen for up to 3 months (defrost before cooking).

• STEP 6

Heat the oil in a deep-fat fryer or large stewpan until it nears 160C on a heat probe or a piece of bread browns in 40 secs.

Heat the oven to low. Fry the Mancini in groups for 2-3 mins until golden and piping hot in the middle.

Drain on pantry paper and transfer to the oven to keep hot while you fry the rest.

Serve directly with a good grating of Parmesan, and tomato flavoring for dipping.


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