Pasta with Black Sheep Cheese
- Main Courses
- Old Cheese
- 4 pers
- 75 min
- 400 grams dried spaghetti
- 1 clove fresh garlic
- Henri Willig Black Sheep Cheese Old Wheel 50+
- Cognac / brandy
- Cheese dip Roasted Tomato Chef’s selection
Peel the garlic and crush or cut it. Cut the crust of the sheep's cheese with a sharp knife. Remove the crust from the cheese. Hollow out the sheep's cheese and store this. Keep about half of these chunks of sheep's cheese for another time in an oven dish, on a croissant or over the tortillia chips.
A la minute
Melt the other half of the sheep's cheese with a gas burner (which you use for creme brulee, for example) and extinguish it with a dash of cognac, making the cheese delicious "flambé". Melt the mixture into a nice cheese sauce and melt the cheese generously: the melted cheese provides the amount of cheese sauce you want through the spaghetti. Add the garlic and the Henri Willig roasted tomato dip and stir well. Meanwhile, cook the spaghetti according to the instructions on the packaging. Add the cooked spaghetti directly to the cheese sauce in the hollowed out cheese and spoon it through. Garnish with fresh sage.
A delicious tomato salad with large cheese crumbs completes it all.
The hollowed out cheese can be processed several times. If you want to give a great live spaghetti demonstration at your table, make it for yourself first: this way you'll get the hang of it. Scrape the cheese well and burn the cheese with the gas burner, so that all leftovers are removed (hygiene and turnover speed of the cheese is important and determine the shelf life). After use, store the cheese in the refrigerator below 4 degrees Celsius. Start the recipe again when the guests come to feast. The cheese can be used until the last crumble, in soup, with appetizers or in the cheese fondue.