Three-flour Taillerins with Red Shallot Cerfuze

Name: Three-flour Taillerins with Red Shallot Cerfuze (Gros Taillerins aux Trois Farines et aux Cuisses de Dame)
Yield: Yield 8 servings
Cuisine: French
Ingredients: ½ pound slivered Beaufort, Gruyère, or Fontina cheese; Salt and pepper; 1½ pounds shallots, preferably the large Cuisses de Dame, sliced ⅓ inch thick; 1 cup butter; ½ teaspoon salt; 3 egg yolks; 2 eggs; 1¼ cups unsifted all-purpose flour; ½ cup unsifted buckwheat flour; ½ cup unsifted rye flour

Gros Taillerins aux Trois Farines et aux Cuisses de Dame

Preparation info

Yield
8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Ingredients

Taillerins

1¼ cups unsifted all-purpose flour
½ cup unsifted rye flour
½

Europe
France
Vegetarian
Pasta
Mediterranean
Savoie

Method

Prepare the taillerins as indicated. Meanwhile heat the butter to the dark noisette stage, and in it sauté the shallots until very mellow. Season well.

Cook the pasta in boiling salted water; as soon as it is ready, drain and add it to the cerfuze. Transfer to a hot serving dish and sprinkle with the Beaufort or other cheese. Serve on ho