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Pasta with Fig Sauce and Gruyère AOC



150g Gruyère AOC
12 fresh figs
2 dessertspoons olive oil
4 dessertspoons good aceto balsamico
1 pot half-fat cream (180 ml)
1 bunch basil
1/2 bunch peppermint
400g pasta
Salt and pepper


Finely grate Gruyère. Cut figs into quarters and fry briefly in hot oil. Stir in aceto balsamico. Add cream and bring briefly to the boil. Season with salt and pepper.

Finely chop basil and peppermint.

Cook pasta al dente in salted water. Drain pasta, but save approx. 100ml of cooking water and add to fig sauce. Gently mix pasta, herbs and some of the cheese with the sauce. Sprinkle with rest of cheese or serve separately.


Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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