Stuffed baked cheese

Ingredients for 4 servings:

• 1 m.-large kohlrabi
• 250 g macaroni, short
• some salt
• 4 small baked cheeses, 180 g each
• 250 ml dry white wine
• 150 ml chicken broth
• 50 g crème fraîche
• some cayenne pepper
• 2 tsp truffle oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with macaroni and kohlrabi

Clean, peel, rinse, and cut the kohlrabi into sticks to fit the short macaroni. Cook the macaroni in plenty of boiling, lightly salted water until al dente. About 5 minutes before the end of the cooking time, add the kohlrabi, which has been cut into sticks, and continue cooking. Then drain both in a sieve, refresh, and let drain. Cut off the top rind from the baked cheese and then hollow it out, leaving a 1 cm thick edge. Set the hollowed out inside aside. In a saucepan, reduce the white wine over high heat to about 50 ml. Then mix the chicken stock with the white wine reduction, add the hollowed out cheese inside, and stir until the cheese has melted and is incorporated into the sauce. Then fold in the macaroni and kohlrabi mix and the crème fraîche. Season with a little salt, cayenne pepper, and 1 to 2 teaspoons of truffle oil. Preheat the oven to 180°C fan/convection oven. Fill the hollowed-out cheese with the macaroni and kohlrabi cheese mixture and bake on a baking sheet in the preheated oven for about 20 minutes, until golden brown. Serve with fresh baguette and a fresh green salad with cranberry dressing.