Summary

Ingredients

• 3 leeks
• 250 g ribbon noodles, wide
• 500 g Mett (preferably Thurinian style)
• 2 cups crème fraîche with herbs
• 0.5 ½ pack herb butter
• 1 packet herbs, mixed (8 herbs, frozen), alternatively fresh
• 1 bag cheese, grated

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Instructions

1. Cook the ribbon noodles a little harder than firm to the bite according to the instructions on the packet. Then pour off through a sieve.
2. Fry the meat in the omitted 1/2 roll of herb butter in a hot pan. Cut the leek into thick rings and wash thoroughly. When the meat is well seared, add the leek and herbs. Now simmer a little on a low heat. Then add the 2 cups of crème fraiche. Now add the ribbon noodles and mix everything well. Finally, distribute the cheese evenly over the top, put the lid on the pan and let the cheese melt slowly over a low flame. Serve as soon as the cheese has melted (I use a large pan with a lid for this).
3. Baguette tastes good with it.