Glacier Hüetli Glarus style
The ingredients
| 400 g | BSCHÜSSIG Urschweizer Gletscher Hüetli |
| 100 g | Emmental |
| 150 g | Glarus Schabziger |
| 200 g | Onions |
| 50 g | Butter |
| 1 | bunch parsley |
The preparation
Pasta
Boil 2-3 litres of fresh water for the pasta and bring to the boil. When the water is boiling, add 1-1½ tablespoons of salt and then the BSCHÜSSIG Urschweizer Gletscher Hüetli and cook «Al Dente» according to the time on the packaging (approx. 7-9 minutes). To make sure you don't miss the time, set the kitchen timer to the shorter time and test the consistency of the pasta from time to time. Once the point is reached, drain the pasta and add a few knobs of butter or a little olive oil to taste and mix in
While the Gletscher Hüetli are cooking, preheat the oven to 180°.
Cut the Emmental into small cubes of approx. 5 x 5 mm and grate the Schabziger. Wash and finely chop the bunch of parsley, then mix together with the cheese.
In an ovenproof dish, layer the pasta and the cheese mixture with the chopped parsley, then bake in the preheated oven for about 10 minutes (until the cheese has melted).
Meanwhile, melt the butter in a pan and sauté the onions, cut into rings or pieces, until golden.
Sideboards
Remove the gratinated Gletscher Hüetli from the oven and arrange on plates. Top with the onions, which have been steamed until golden brown, and serve.
En Guete
