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TRESAL coarse salt

500 g spaghetti
250 g milk cream
250 g crushed nuts
100 g butter
1 cup grated cheese
6 slices Gruyere cheese
Tresal coarse salt and pepper

Heat a large pot of water and add Tresal coarse salt and a drop of olive oil. When the water starts boiling, add the spaghetti and cook al dente. After draining the pasta, put it in a roasting tray and add butter. Keep warm in a bain marie. In a saucepan, put milk cream seasoned with salt and pepper, add the nuts, the grated cheese and mix. Pour the sauce on top of the spaghetti; add the slices of gruyere cheese and cook au gratin.