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Pennine With Veal, Sundried Tomatoes and Cheddar Le Bourgadet

Pennine With Veal, Sundried Tomatoes and Cheddar Le Bourgadet


4 portions

Ingredients

  • 45 ml (3 tbsp.) butter
  • 450 g (1 lb) ground veal
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 12 cherry tomatoes, halved
  • 125 ml (1/2 cup) sundried tomatoes, chopped
  • 250 ml (1 cup) chicken stock
  • 250 ml (1 cup) 15% cooking cream
  • 500 ml (2 cups) Cheddar From Here, such as Cheddar Le Bourgadet, grated
  • 450 g (1 lb) pennine
  • 60 ml (1/4 cup) flat parsley, chopped
  • 60 ml (1/4 cup) fresh basil, chopped
  • Salt and freshly ground pepper

Preparation

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  • In a frying pan, melt the butter in medium-high heat and brown the veal.
  • Add the onions and garlic, and continue cooking for a few minutes.
  • Add the cherry and sundried tomatoes.
  • Add the chicken stock and cream, and continue cooking for a few minutes.
  • Add half of the cheese, and set aside.
  • Add the pasta to a large pot of salted boiling water and cook until al dente.
  • Drain and stir into the sauce.
  • Add the spices, salt and pepper.
  • Just before serving, top with the rest of the cheese. Serve hot.

Suggestion

You can use these cheeses for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines