For a little comforting, nothing like a deep dish of baked macaronis with Swiss Emmentaler AOC, twisted with arugula and grilled nut juices. Italian Mammas just better behave.
Cook the macaroni in a big quantity of salted water.
For the stuffing:
- Finely mix the nuts and the arugula. Incorporate the fresh cream and mix.
- Add 50 g of finely grated Swiss Emmentaler AOC. Mix all together until you have homogenous stuffing.
Stuff the macaroni and set aside.
Prepare the reduced chicken broth with 50 g of butter.
Grate the remaining Swiss Emmentaler AOC on the macaroni, broil in the oven at 200°C during 3 minutes.
Serve immediately with a little chicken juice.