Pasta shells with ham cream and Tendre Meule cheese
- 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
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.
Photo credit: Stéphanie Iguna @LaFoodFactory