August
Gruyère, Beaupré and Vegetables Noodles
Enjoy the summer with the Gruyère, Beaupré and vegetables Noodles!
Tweet
Portion
Ingredients
- 3 tablespoons of pine nuts
- 250 g of noodles
- 200 g of fresh spinach
- 2 chopped shallots
- 10 cherry tomatoes cut in half
- 200 g of chopped prosciutto
- 2 tablespoons of Cider Beaupré
- 1 cup of poultry stock
- 150 g of Gruyere cheese
- Pepper
Preparation
- Broil pine nuts.
- Add shallots, prosciutto, and tomatoes. Brown everything.
- Boil water for noodles. Cook it Al Dente and add spinach for the last cooking minute.
- Drain pastas and spinach.
- Pour Cider Beaupré and poultry stock in the same pan. Boil.
- Reduce heat to low and add all the other ingredients in the pan.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
