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Pasta shells with Parma ham stuffing

and Gruyère AOC



24 large pasta shells

200g ripe Gruyère AOC
2 chives
1dl milk
200g mascarpone cream cheese
100g of sliced Parma ham
1 jar of low-fat cream (1.8dl)
3 sprigs of oregano
Salt and pepper


Cook the pasta Italian style, that is to say "al dente" and not soggy, in salty water, drain it and interrupt the cooking process by placing the pasta under cold running water. Finely grate the Gruyère AOC. Finely mince the chive bulbs and cut the leaves into rings.

Mix all the ingredients of the stuffing. Add salt and pepper.

Fill the pasta shells with the stuffing mixture and put everything into a buttered heat-resistant dish.

Cut the Parma ham into little strips and place them randomly on the pasta.
Pour on the cream.

Cook "au gratin" in the oven at 220 degrees C for about 10 minutes.
Mince the oregano coarsely and sprinkle it onto the shells


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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