Orecchiette with morels

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Ingredients

Ingredients for 4 Portions

20 g dried morels
300 g green asparagus
2 shallots
125 g strong Emmentaler AOP
2 tbsp butter
400 g orecchiette or other small-sized pasta
About. 1 l hot vegetable stock
0.5 dl sherry
1.5 dl cream
Salt, pepper
1 bunch chive

Star of the dish
Crown

Preparation

Soften the morels in warm water for 30 minutes. Wash the morels well under running water, cut the large ones in half or quarters. Peel the lower third of the asparagus, cut into bite-sized pieces. Finely chop the shallots. Finely grate the cheese. Sweat half the shallots in 1 tablespoon of butter. Add the orecchiette. Add the stock in stages, stirring occasionally. After 15 minutes cooking time add the asparagus and cook for a further 15 minutes. Sweat the remaining shallots and morels in 1 tablespoon butter. Pour on the sherry and let it reduce. Add the cream and cook for a few minutes, season with salt and pepper.Stir the morels and cheese into the cooked orecchiette. Cut the chive in rolls and scatter over the dish.

«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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