Pappardelle with Västerbotten cheese®, broccoli and lemon-pickled silver onion

Pappardelle with Västerbotten cheese®, broccoli and lemon-pickled silver onion

500 g Pappardelle (Want to make your own, use this tasty recipe)

Cheese sauce:

100 g grated Västerbottensost cheese®
2 cups cream
1 egg yolk
Salt

Greens:

1 head broccoli
1 shallot (finely chopped)
1 clove of garlic. (finely chopped)
100 g of baby spinach
Butter and oil for frying
Salt and black pepper

Lemon pickled silver onion:

1 piece of silver onion
0.5 cups lemon juice
0.5 dl sugar
0.5 dl water
Zest from 1 lemon
1 splash of vinegar

Jalapeno oil:

1-2 pieces of jalapeno depending on how strongly you like
100 g of baby spinach
2 cups cooking oil t. ex canola
1 pinch of salt

Lemon pickled silver onion:

Slice the onion thinly with a mandolin, but a sharp knife also works. Bring water, sugar and vinegar to a boil, peel off from the stove and pour in lemon juice and zest. Pour everything into a tight-fitting jar and leave preferably 1 day before use. It will be more than needed for the recipe but will last a couple of weeks in the fridge.

Jalapeno oil:

Remove the stems from the jalapenon and possibly the cores if you don’t like strongly, pour everything into a jug mixer and mix until it gets hot about 8 minutes. Strain through coffee filters and save in refrigeration. It will be more than needed for the recipe but lasts a couple of weeks in the fridge and months in the freezer.

Cheese sauce:

Bring the cream to a boil, pour in the cheese and yolk. Place back on the plate and whisk vigorously about 30 seconds, taste with salt and set aside to serve.

Vegetables:

Cut the broccoli into small bouquets and fry in oil and butter over the right high heat for a short time, we want a nice frying surface without it becoming soft so this takes a maximum of a couple of minutes. Reduce the heat and add the onion and garlic let it sweat for another minute or so. Season to taste with salt and pepper, pour in the freshly cooked pasta and try to get a few tablespoons of the pasta water. Pour in the spinach and turn around quickly, tasting further if necessary.

Shallow with the cheese sauce, then add the pasta and top with pickled onion and jalapeno oil, a little extra black pepper and grated Västerbotten cheese®.