Ingredients :
• 250 g of Salers cheese
• 250 g of fresh tagliatelli
• 150 g of smoked sliced breast of duck
• 50 g of fresh double cream
• salt, pepper
Comments:
• Exclusively farmhouse produced, Salers is made between 15th April and 15th November only (for as long as the cows are fed on grass). It is the expression of its region : the volcanic massif.
• Pure authenticity ! This high-flyer of the Auvergne cheese board can boast being the only 100% farmhouse cheese of protected denomination origin label of the four French farmhouse cheeses to be awarded the label. For connoisseurs, just like the medieval market town of Salers and the cows with the great lyre-shaped horns, it is the emblem of a whole land.
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Tagliatelli with smoked breast of duck and Salers cheese
Preparation:
• Cook the tagliatelli in a generous amount of salted boiling water and drain carefully.
• Make nice flakes of Salers cheese using a vegetable peeler.
• Heat the cream in a saucepan on a low heat, then mix straight into the tagliatelli gently along with the slices of smoked duck meat.
• Place the mixture into four individual plates, sprinkle generously with the flakes of Salers cheese, add pepper and serve immediately.
The right place to buy Salers cheese:
© CIF (Comité Interprofessionnel des Fromages)
Used by Cooking2000 with CIF's permission
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