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Garganello cheddar jack
Ingredients:
All ingredients
- 200 g Garganelli pasta
- 100 g of Hochland Cheddar Jack
- 80 ml of double cream (36%)
- 15 ml of white wine
- 20 g dried tomatoes
- 10 g black olives
- 20 g fresh spinach
- 5 g fresh basil leaves
- freshly ground pepper
Recipe step by step
- 1. cook the pasta "al dente" in boiling salted water
- 2. cut the dried tomatoes into thin strips
- 3. fry them together with the dried tomato oil
- 4. pour the white wine and simmer to eliminate the alcohol
- 5. pour the cream, boil it
- 6. add the grated Cheddar Jack
- 7. season with pepper
- 8. add the pasta, spinach, basil leaves and sliced olives