Pâtes à la Savoyarde
Serves 1
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Pâtes à la Savoyarde
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Serves 1
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Directions
1
Cut the reblochon in cubes.
2
Cut the reblochon in cubes.
3
Cut the reblochon in cubes.
4
Cut the onions in slices.
5
Cut the onions in slices.
6
Cut the onions in slices.
7
Cut the diots de Savoie in rounds.
8
Cut the diots de Savoie in rounds.
9
Cut the diots de Savoie in rounds.
10
Put a little butter in a pan.
11
Put a little butter in a pan.
12
Put a little butter in a pan.
13
Cook the onions for a couple of minutes.
14
Cook the onions for a couple of minutes.
15
Cook the onions for a couple of minutes.
16
Add pepper.
17
Add pepper.
18
Add pepper.
19
Add the diots de Savoie.
20
Add the diots de Savoie.
21
Add the diots de Savoie.
22
Cook for 10 minutes.
23
Cook for 10 minutes.
24
Cook for 10 minutes.
25
Deglaze with white wine.
26
Deglaze with white wine.
27
Deglaze with white wine.
28
When the wine has reduced and the onions are caramelized, add 2 louches of crème entière.
29
When the wine has reduced and the onions are caramelized, add 2 louches of crème entière.
30
When the wine has reduced and the onions are caramelized, add 2 louches of crème entière.
31
Add the reblochon and mix well until you obtain a smooth sauce.
32
Add the reblochon and mix well until you obtain a smooth sauce.
33
Add the reblochon and mix well until you obtain a smooth sauce.
34
Add the pasta and mix well.
35
Add the pasta and mix well.
36
Add the pasta and mix well.
Ingredients
a round Reblochon fermier cheese
a round Reblochon fermier cheese
a round Reblochon fermier cheese
Onions
Onions
Onions
Diots de Savoie
Diots de Savoie
Diots de Savoie
a little Butter
a little Butter
a little Butter
Pepper
Pepper
Pepper
White wine
White wine
White wine
2 louches Crème entière
2 louches Crème entière
2 louches Crème entière
Pasta
Pasta
Pasta
Equipment
Pan
Wooden spoon
Tips
You can put vinegar instead of white wine