Preparation Ravioli Dough In a bowl, mix the flour, fine semolina, turmeric, and salt. Make a well in the center, add the beaten egg yolks and oil, and knead until you get a smooth, even dough. Chill in the refrigerator. Pumpkin Filling Reduce the double cream as much as possible and set aside. Cook the […]
Recette tags: Pasta-based
Fribourg Pasta with Green Asparagus and Fribourg-Style Pesto
Preparation Blend the locally foraged wild garlic (bear’s garlic) with all the pesto ingredients up to and including the salt to create a vibrant green pesto. Peel the lower third of the green asparagus and trim the woody ends. Slice the stalks lengthwise into thin ribbons and set the tips aside for garnish. Cook the […]
Creamy Macaroni
Preparation Cook the macaroni in salted water at the last minute (do not overcook – very important). In a cast iron pot, melt the butter, add the onions without browning them, then add part of the cream, the hot drained pasta, and the grated Gruyère AOP. Stir over heat, season with salt and pepper, and […]
Chalet Macaroni
Preparation Cut the bacon into cubes and slice the onions. Melt the butter. Sauté the bacon and onions, then add the uncooked pasta. Cook for about 8 to 10 min, as you would a risotto, gradually adding water. Once the pasta is cooked and the water has evaporated, add pepper, grated Gruyère AOP, and the […]
Gratin of Cornettes
Preparation Preheat the oven to 180°C. Butter a gratin dish. Cook the cornettes in salted boiling water (rinse with cold water to keep them al dente). Spread half of the cornettes at the bottom of the dish and cover with the sliced Jambon de la Borne AOP. Make a second layer with the remaining cornettes. […]
