Name: Fried jalapeño and Le Gruyère AOP mac and cheese, semi-dried tomato pesto
Total time: 1 h 30 min
Ingredients: 250g of macaroni pasta; 50g of butter; 50g of plain flour; 6g of fine salt; 20g of tomato paste; 12g of vegetable bouillon powder; 1/2 tsp ground white pepper; 1/2 tsp smoked paprika; 75ml of white wine; 375ml of milk; 75g of Gruyère; 35g of cream cheese; 20g of parmesan; 30g of pickled jalapeños, chopped; 25ml of pickle juice, from the jalapeños; vegetable oil, for deep-frying; 70g of piquillo peppers; 100g of semi-dried tomatoes; 40g of ketchup; 3g of Maldon salt; 1/2 small garlic clove; 1/4 tsp dried oregano; 10g of grated Parmesan; 25ml of olive oil; 70g of plain flour; 1 pinch of salt; 2 eggs; 70ml of milk; 160g of Panko breadcrumbs

Fried jalapeño and Le Gruyère AOP mac and cheese, semi-dried tomato pesto

by Kerth Gumbs

Ingredients

Dairy

50g of butter
375ml of milk
70ml of milk

Spices & Dried Herbs

6g of fine salt
1/2 tsp smoked paprika
1/4 tsp dried oregano

Beverages

75ml of white wine
25ml of pickle juice, from the jalapeños

Cheese

75g of Gruyère
35g of cream cheese
20g of parmesan
10g of grated Parmesan

Oils & Vinegars

vegetable oil, for deep-frying
25ml of olive oil

Fruit & Vegetables

70g of piquillo peppers
1/2 small garlic clove

100g of semi-dried tomatoes