The host of "La table des bons vivants" on Europe 1 and culinary columnist Laurent Mariotte was the guest, Tuesday, of Anne Roumanoff in the program "It feels good", to talk about her new live "Eat better all year".

On this occasion, he shared his recipe for the classic uninspired evening dish: the ham shells.

In his new book

Eat better all year round

, Laurent Mariotte, host of

La table des bons vivants

on Europe 1, offers a recipe known to all: ham shells.

And when asked if it is not a dish reserved for children, he retorts: "Oh no! I love it almost every fortnight!"

The culinary chronicler gives us his secret for perfect pastries. 

You must, of course, start by cooking the pasta for about 6 to 7 minutes.

Do not forget to salt the volume of water in which the shells will be immersed.

When draining the pasta after cooking, Laurent Mariotte advises "always keep a little cooking water, about a tablespoon". 

"You need as much butter as ham"

Once the operation is done, return the pasta to the saucepan with this cooking water.

And here comes the time to add the butter.

"But a lot of butter, at least half a plate. You need as much butter as ham", insists Laurent Mariotte. 

>> Find all of Anne Roumanoff's shows in replay and podcast here

The origin of the ham is also essential.

It must be a ham "bought from the butcher, cut into large cubes (...) There must be lamb's lettuce, as good cooks say. Either a ham on the bone, or a good ham artisanal white, ”he explains.

When buying the ham, you only need to ask for a single slice but it is very thick in order to be able to cut it afterwards. 

A secret ingredient to finish 

Finally, the little touch that makes a great dish: veal jus.

"You can find very good prepared in supermarkets, especially those of the French brand Ariaké," he explains. 

For the most greedy, it is possible to add before tasting either truffle or Gruyère.

But beware, warns Laurent Mariotte, the cheese is put "when serving, not in the pan! It will melt naturally with the heat of the pasta". 

Ingredients

  • Shells 

  • A thick slice of artisanal ham 

  • Butter 

  • Veal juice 

  • Optional: truffle or gruyère 

Preparation 

Cook the pasta, drain them, keeping the cooking water. 

Brown the pasta with the butter, ham and veal jus. 

Get out of the fire.

Add Gruyère or truffle and enjoy.