Cheese croissants

Ingredients for 4 servings:

• 300 g pasta (horn pasta, pasta with horns)
• 2 onions, chopped
• 50 g butter
• 200 ml cream
• 200 g cheese (Gruyère or a spicy Brerg cheese)
• 3 tbsp chives, frozen or fresh, chopped
• some applesauce
• possibly bacon or ham
• pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Croissants – Swiss-style pasta

Cook the pasta in salted water until al dente. Melt a knob of butter in a pan and fry the chopped onions. If you like, you can also fry some bacon or ham in the pan. Now add 200 ml of cream (or a little less), bring to a boil, and let it simmer briefly. Add the well-drained pasta to the pan and toss in the sauce. Season the pasta with chives, pepper, and nutmeg. If desired, add a little salt, but pay attention to the seasoning of the cheese. Traditionally, the pasta is then served hot on plates and sprinkled with the grated cheese. I, however, add about 2/3 of the cheese to the pan beforehand and let it melt with the lid closed. I sprinkle the rest on top when serving. You can choose one of the variations according to your taste. Traditionally, it is served with apple sauce, but it tastes just as good without. This amount feeds about 3-4 people. When I was really hungry, I’ve even eaten half of the recipe on my own, but that’s just a rough guide.