Original Swiss wrestler Hörnli Sempach
... fitting for the swinging season!
The ingredients
| 500 g | BSCHÜSSIG Urschweizer Schwingerhörnli |
| 1 | Apple (approx. 170 g) |
| 1 | Onion |
| 1 | Pair of Cervelats |
| 50 g | Bacon cubes |
| 200 g | Emmental |
| 1.5 dl | Half cream |
| 1 TBSP. | Sunflower oil |
| 1 TBSP. | chopped parsley |
| Spices and salt and pepper |
The preparation
Pasta
Put 2-3l of fresh water on to boil for the pasta. When the water boils, add 1-1½ tbsp salt and then the BSCHÜSSIG Urschweizer Schwinger Hörnli and cook "Al Dente" according to the time indicated on the package (approx. 5-7 minutes). So that you don't miss the time, set the kitchen timer for the shorter time and try the consistency of the pasta from time to time. When it is done, drain the pasta and add a few knobs of butter or a little olive oil, if you like, and mix it in.
Sauce and garnishes
Peel and core the apple and cut into cubes. Add the Emmental cheese and the peeled cervelats.
also cut into cubes. Peel the onion and cut into rings. Heat the oil in the pan
and first sauté the onion until it is translucent. Then add the cervelats and bacon cubes and sauté until
Steam everything together over a medium heat. Pour in the half cream, add the diced apple and Emmentaler and bring to the boil.
Season to taste with the spices, salt and pepper and add the chopped parsley at the end.
Pour a little butter over the drained Schwingerhörnli and mix them into the sauce.
You can either serve the dish immediately on plates or gratinate it briefly in the oven.
En Guete
