French Market Recipe 2023 15
Pates aux trois fromages
Pasta with 3 cheese sauce
Ingredients for 4
- 60g French butter
- 60g flour
- 500ml milk
- 150g Comte du Jura
- 50g Bleu d Auvergne
- 100g Parmigiano Reggiano aged 18 months
- ¼ teaspoon freshly ground nutmeg
- Plenty of freshly ground black pepper
- Salt to taste
Directions:
- Grate the Parmigiano and Comte cheese, mash the Bleu d Auvergne with a fork
- Cut the butter into small cubes and melt gently in a heavy based saucepan
- Use a wooden spoon to stir in the flour, until completely mixed and cook for a couple of minutes over a gentle heat until slightly golden
- Remove pan from heat and add all the milk, return to a medium heat and stir continually until the sauce is a consistent smooth texture without any lumps
- Stir into the sauce, the grated Comte, mashed Bleu d Auvergne and most of the grated Parmigiano (reserve some Parmigiano to serve with the dish).
- Continue stirring sauce until all cheese has melted and the sauce is smooth.
- Season with nutmeg and ground black pepper, taste the sauce and add salt if desired
- Boil the pasta according to directions
- Once cooked, drain off the water, add the cheese sauce and toss well to ensure the pasta is well covered with the sauce
Serve straight away accompanied by some grated parmigiano, pair with a glass of Gerard Betrand Pinot Noir from the Languedoc regioin in the southern part of France. Available fron the French Market shop or order online on our website.
Bon Appetit!