Chichi

Ingredients for 4 servings:

• 300 g pork loin(s)
• 4 tsp mustard, hot
• 200 g Emmental or Gruyere or other Swiss cheese
• herb butter
• salt and pepper
• Parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

false snails

Brush the cavities of a snail pan with mustard. Grate the cheese. Cut the meat into very small cubes. Season with salt and pepper and divide between the cavities. Spread a little herb butter on top and grill briefly over high heat with the grill function activated (if available). Remove after about five to eight minutes and spread the grated cheese over the meat in the cavities. Grate briefly again until the cheese is melted and lightly browned. Serve with baguette or toast and lamb’s lettuce. And, of course, a Baden Pinot Gris.