For 4 people
Ingredients
- 200gr Shells
- 100gr White ham known as Le Parisien or on the bone in thick slices
- 300gr Chicken broth or water
- 60gr old County 18 months
- 50gr Butter
- 50gr White onions
- Salt, freshly ground pepper
Finely chop the onion, roughly chop the ham, and grate the Comté cheese not too fine.
In a Seb casserole dish, melt the butter over medium heat, sweat the onion without coloring.
Season lightly with salt and pepper.
Add the ham, roll it well in the butter to heat it without it drying out, then add the shells and pearl them like a risotto for 1 to 2 minutes.
Add the chicken stock or, failing that, water, season, cover and increase the heat.
As soon as the casserole starts to whistle, reduce the heat to low and cook for 2 minutes.
Remove from heat, let the pressure release then open.
Add the cheese, mix well to obtain a nice consistency.
Finish with a twist of the pepper mill.
If you have any juice left from the roast chicken or roast veal, add a bead of sauce
