Ingredients :

• 200 g of Croxetti pasta
• 125 ml of poultry bouillon
• 1 clove garlic, minced
• 50 g blue cheese
• 45 ml 15% cooking cream
• 60 ml ice cider
• 30 ml olive oil
• 15 g Allegretto cheese, grated Salt and pepper

Preparation :

Boil pasta in a large quantity of salted water for approximately 8 minutes. Drain. In a pan, heat the poultry bouillon whipping in the cream and the blue cheese. Heat the pasta in the resulting sauce. In another pan, reduce the ice cider and olive oil by half. Remove from heat. Pour the reduced ice cider and olive oil mixture over the pasta and sauce and top with grated Allegretto cheese. Serve immediately.

Recipe no. 26 broadcast by 48e nord au menu.

Ingredients :

• 300 g minced lamb
• 150 g minced veal
• 200 g grated Allegretto
• ½ red onion, finely chopped
• 50 ml tomato juice or V8
• Fresh basil to taste
• Salt and pepper
• 600 ml tomato sauce
• 200 g precooked cannelloni

Method :

• Mix 100 g of each meat with the grated cheese.
• Sweat the red onion and add to meat and cheese mixture.
• Add the fresh basil, tomato juice, salt and pepper.
• Stuff the cannelloni with the mixture and place them in an ovenproof dish.
• Heat the tomato sauce & pour over cannelloni.
• Cover the dish and bake at 325º F for approximately 1h30.
• 20 minutes before the end of baking time, sprinkle the rest of the cheese over the cannelloni.
• Continue baking, uncovered, until ready

Suggested wines : red Côtes du Rhône or St-Martin de Tocques

Ingredients :

• 1 pie crust
• 50 ml Dijon mustard
• 4 to 6 large red Guyenne tomatoes, seeded and sliced (5 mm thick)
• 1/3 to ½ cup of fresh basil, finely chopped
• 1 clove garlic, crushed and finely chopped
• 175 g ham or tofu, cut into small cubes
• 1 cup grated Allegretto cheese (La Vache à Maillotte)
• 1 cup (La Vache à Maillotte) grated Fredondaine cheese

Method :

• Preheat the oven to 375º F (190º C).
• Line the pie plate with the crust.
• Spread ½ cup of grated Allegretto cheese and the Dijon mustard.
• Spread half the tomato slices, cover with basil.
• Cover with ¾ of the grated Fredondaine cheese.
• Salt and pepper to taste.
• Repeat, spreading tomato slices and basil.
• Cover with the rest of the Allegretto cheese.
• Finish with the remaining tomato slices and Fredondaine cheese.
• Bake in the pre-heated oven for 35 minutes.
• Remove from the oven, serve hot or warm with a tasty seasonal salad and basil leaves.
• You may wish to add a few olives.

Chef: René-Pierre Lafrenière, Regional food and tourism training centre (Manoir Bordeleau)