Farfalle au gratin with 2 cheeses

Farfalle au gratin with 2 cheeses

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Complete and gratin dish, this 2 cheese farfalle gratin recipe is easy to make and terribly delicious.

Ingredients for 4 persons :

  • 250 g farfalle
  • 10 sprigs of flat-leaf parsley
  • 30 g semi-salted butter
  • 1 salted white goat cheese, drained (Petit Billy type)
  • 100 g of grated Comté
  • coarse salt
  • Salt pepper

Farfalle au gratin with 2 cheeses

- Wash, remove the leaves and chop the flat parsley.

- Cook the farfalles in boiling salted water with coarse salt. Drain them.

- Melt 20 g of butter in a pan, add the parsley. Cook over low heat until the parsley loses its green color. Add the goat cheese and 3/4 of the grated Comté, season and let just melt.

- Transfer the pasta to a gratin dish, pour in the contents of the pan, stir and sprinkle with the rest of the Comté and a few pieces of butter.

Pass under the oven grill so as to brown the surface of the dish.

- Serve hot.


- This dish can be enjoyed with a nice salad.

- The county is one of the thirty-six cheeses of France holding a "controlled designation of origin" (AOC), it cannot be produced outside the Jura massif, in a territory which covers the Jura, part of the Doubs (two departments of Franche-Comté), and a small portion of Ain (department of the Rhônes-Alpes region).

Well being

Calories per person: 400

- Comté is a valuable protein food due to the great variety of its amino acids. Consuming a serving of 100 g of Comté absorbs 1000 mg of calcium, or more than a third of the daily allowance necessary for an adult.

- This dish does not need to be accompanied by meat if at the previous meal iron was consumed (mussels, beef, offal, black pudding ...).

Photo: C. Herlédan

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