Pasta shells with ham cream and Tendre Meule cheese

Pasta shells with ham cream and Tendre Meule cheese
Serves 4
Preparation : 20 min / Cooking : 30 min
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Ingredients

  • 500 g pasta shells 
  • 6 slices of chiffonade of herb ham 
  • 10 cl white wine
  • 2 onions 
  • 1 clove garlic 
  • Entremont Tendre Meule cheese portion
  • 20 cl crème fraîche 
  • Salt and pepper  

Preparation

Cook the shells in a large volume of salted water. Set aside. 

Meanwhile, sauté the chopped onions and garlic in the olive oil. Add 4 slices of herb ham cut into strips. Cook for 5-10 minutes and then deglaze with the white wine. Let the wine evaporate. 

Preheat oven to 170 °C. 

Add the crème fraiche and leave to reduce a little. Adjust the seasoning. 

Mix the pasta shells with the herb ham cream. Place in a baking dish. 

Sprinkle a thick layer of grated Entremont Emmental Tendre Meule cheese over the top and add a few slices of chiffonade of herb ham. 

Put in the hot oven and bake until the cheese topping turns golden brown. 

Serve immediately. 

Photo credit: Stéphanie Iguna @LaFoodFactory

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