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Fusilli with Gruyère AOC



150g mature Gruyère AOC
250g mushrooms
1 yellow pepperoni
1 onion
1 garlic clove
250g red beans
250g thin slice or minced beef
2 tablespoonful of oil
1 can of peeled and chopped tomatoes (400g)
2dl vegetable bouillon
1 teaspoonful of chilli powder
400g fusilli
Salt, nutmeg, thyme


Cut the mushrooms into small slices. Cut the pepperoni into four quarters, remove the pips and cut the pieces into narrow strips. Chop the onion and garlic finely.

Cook the meat in hot oil. Add the onion, garlic, mushrooms, pepperoni and beans and cook briefly with the meat. Now add the bouillon, salt, spice and herbs and bring to the boil. Simmer gently for one hour with a lid over the saucepan.

Cook the fusilli in salted water al dente. Grate the Gruyère AOC. Drain the pasta and mix with the cheese and sauce.


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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