EN
The bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big and so delicious. Join us to learn how to make the perfect Tomahawk with our scumptuous Truffle Mac'n Cheese.
INGREDIENTS FOR THE TOMAHAWK
PREPARATION OF THE TOMAHAWK
Using a knife, clean the bone from the tip of it until where the loin starts. Wrap it in clings film and reserve. Seasoning with butter, salt and spices. Grill until required temperature is achieved.
INGREDIENTS FOR THE TRUFFLE MACH 'N CHEESE
PREPARATION OF THE MAC 'N CHEESE
Fill a pot up with water and bring to boil. Add salt and olive oil. Cook the pasta about 50% only. After that strain and reserve.
Using a pan, heat the oil and sauté the garlic for few seconds. Add the pasta and combine the ingredients. Add cream and when this one is hot add both kinds of cheese and combine properly until the cheeses melt. Add Truffle Oil. Season with salt and pepper. Serve in the plate, add more cheese and gratinate under the salamander.
