Swiss French Cooking... Cheesy and Brainy!

Along the Swiss French border (Jura Mountains), one can clearly notice the local preference for cooking with Raclette cheese. Though traditionally Swiss, this semi-hard cow's milk cheese is most commonly used for cooking and or melting on both sides of the border (France) and definitely not for slicing .

The smell is pungent, the taste is strong and yet also buttery. It all sounds wildly European. That is why this cheese is great for cooking.  The brainy point of this wild mountain cheese is... if you happen to have leftover Raclette fondue from the weekend or a chunk in the fridge...why not put it together some pasta and cooked chicken breasts with mushrooms and asparagus.

To begin, in a deep skillet on med heat saute chopped onion in olive oil and 1 tbs of fresh creamy butter sprinkled with dried herbs. Then push the onion aside in the skillet and on high heat seared strips of chicken breasts (skinless/boneless). Next, reintroduce the onion, reduced the heat and added the left over Raclette along with 1 cup of heavy cream.

Cook the pasta on the stove in another pot of boiling water. Also, in another skillet, saute mushrooms and asparagus in butter and a dash of chicken stock. Lastly, rinse and drain the pasta and simply pour the Raclette sauce and chicken over the pasta. Serve the mushrooms and asparagus on the side.

 ~ Tutti a Tavola!