morning I travel to the land of spaetzle, Linsa ond Saitewürschtle . Since it had to be quick today in the kitchen. Pasta in all shapes and colors are always in the house. Black spaghetti stained with the ink of cuttlefish, look not only beautiful but also have an interesting taste. They should also have aphrodisiac properties ....
Black spaghetti with cheese sauce and quail eggs
250 g black spaghetti
200 g cream cheese
100 ml milk
50 g blue cheese Bleu d'Auvergne
50 g Emmentaler cheese
8 quail eggs
vinegar
salt
a few fresh sage leaves
quail eggs in water with some salt and vinegar, cook for 3-4 minutes. Remove from the water and down with the palm on the kitchen table and creating defects in order to break the shell. Peeling.
the Bleu d'Auvergne cheese crumble, rub the Emmental.
Black spaghetti in salted water until al dente.
Meanwhile the fresh cheese with a hand mixer to vigorously pitch. Pour into a coated pan. Pour the milk and cook over low heat. Add Bleu d'Auvergne with a wooden spoon, stir until cheese is completely melted. Stir in grated Emmental cheese and simmer a few minutes at low heat.
spaghetti drain and transfer to plates. Sprinkle with the cheese sauce and garnish with halved quail eggs and a few sage leaves.
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