Noodles with leek sauce and chestnuts

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Ingredients for 4 Portions

500 g leek
1 onion
1 tbsp butter
1 dl white wine
1 dl stock
1.5 dl cream
125 g grated Emmentaler AOP
Some lemon juice
Salt, pepper
1 sprig of rosemary
250 g frozen or parboiled chestnuts
400 g noodles

Star of the dish
Emmentaler AOP Mild/Classic


Cut the leek into thin rings. Finely chop the onion. Sweat the onion in butter. Add the leek and sweat briefly, deglaze with white wine, add the stock and boil for 5 minutes. Remove half the leek with a ladle. Add the cream to the remainder of the leek and cook covered for a further 10 minutes. Add the Emmentaler AOP, finely puree, season to taste with lemon juice, salt and pepper. Finely chop the rosemary needles. Add the rosemary and leek rings to the sauce.

While the leek is cooking, cook the chestnuts in a little water for 10-15 minutes. Cook the noodles in boiling salted water until ‘al dente’. Mixed the drained noodles with the leek sauce and chestnuts.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH
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