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Emmental hot skewers

4 people
10 minutes
8 minuntes
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Emmental hot skewers


• 120 g of Emmental Ermitage (8 sticks of 15 g)
• 600 g veal (8 very thin slices) or chicken
• 8 small celery washed and wiped
• 2 soup spoon of. soy sauce
• 2 pinches of powdered sugar
• 1 pinch of Espelette pepper
• 8 skewers


1. Assemble the skewers
Thread the Ermitage Emmental sticks then small celery on the peaks.

2. Marinate skewers
Arrange the skewers in a dish; sprinkle soy sauce, sprinkle with powdered sugar and spice up slightly. Marinate for 30 minutes.

3. Cooking
Drain the skewers before cook 7-8 minutes or at the stove or in a hot oven without fat.

4. Remove the string and serve Ermitage emmental spinning skewers with crushed slightly sweet tomato.


Montagnon Raw Milk Emmental

Authenticity and tradition

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