Gratin of Cornettes | Terroir Fribourg
Preparation Preheat the oven to 180°C. Butter a gratin dish. Cook the cornettes in salted boiling water (rinse with cold water to keep them al dente). Spread ha
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Ingredients
- 2 eggs
- 1 dl (100 ml) of 35% cream
- 1 dl (100 ml) of white wine
- 10 g of butter
- 250 g of cornettes (short Swiss pasta)
- 200 g of Jambon de la Borne AOP, cut into strips
- 350 g of Vacherin Fribourgeois AOP (250 g grated & 100 g in thin slices)
- salt
- pepper
- paprika
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