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8
servingsEasy
Published 1989
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