- 400 gram pasta of your choice, we’ve used buckwheat pasta
- 1/2 chorizo
- 100 gram roquefort or any other blue cheese
- 200 gram emmentaler
- 1 garlic clove
- 200 ml cream
- 1 liter vegetable or chicken stock
- knob of butter
- pepper and salt to taste
- optional: parsley for garnish
- salad for serving
Kitchen equipment needed
- medium-sized pan
- oven dish
- cutting board & chef’s knife
- wooden spoon
- cheese grater
Preparation — 15 minutes
COAT an oven dish with butter and rub it with a garlic clove. CUT the garlic clove afterwards into half. Bring a liter of stock along with the halved garlic clove to a boil. COOK the pasta al dente, the exact cooking time depends on the type of paste you’re using. Meanwhile CHOP the chorizo into pieces and grate the emmentaler cheese.
Finishing the pasta and chorizo oven bake — 30 minutes
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
DRAIN the pasta, remove the garlic clove and stir in a knob of butter along with the blue cheese and grated emmentaler. The pasta is still hot so the cheese will melt beautifully. STIR in the chorizo pieces and cream and SEASON with pepper and salt.
DIVIDE the pasta over the oven dish and finish with a layer of grated cheese. BAKE the oven dish for about 20 minutes in the oven, or until the cheese is beautifully golden brown. GARNISH with parsley and serve with a salad, enjoy!