Tagliatelle with bell pepper ragout and Bergland Grilling Cheese

Ingredients (four servings):

  • 1 package (4 cheese patties = 9.88 oz / 280g) Bergland Grilling Cheese of your choice
  • 12.35 oz (350g) tagliatelle
  • salt

For the pepper ragout

  • 21.16 oz (600g) bell peppers
  • 2.82 oz (80g) onions
  • 1 clove of garlic
  • 2.82 oz (80g) raw smoked ham
  • 2 tbs. olive oil
  • 1 tbs. tomato paste
  • 2.71 fl. oz (80 ml) white wine
  • 5.07 fl. oz (150 ml) vegetable stock
  • salt and pepper
  • 1 pinch cayenne pepper
  • ½ tsp. bell pepper powder
  • 1 tbs. finely chopped herbs (parsley, thyme, rosemary)


  • Halve the bell peppers and cut them into little cubes.
  • Then peel the onion and the clove and dice them as well as the ham.
  • Heat the olive oil in a casserole and sweat the onions, garlic and ham in it.
  • Add the bell pepper cubes and sweat them for a short time before mixing the tomato paste in.
  • Deglaze it with the white wine and let it boil down a bit.
  • Then add the vegetable stock, season it and let it simmer for 15 minutes.
  • Mix the herbs in and season again.
  • Cook the tagliatelle in sufficient salt water al dente, strain and drain them.
  • Put the Bergland Grilling Cheese out of the packaging and cut them into pieces with an approximate size of 0.60 inches.
  • Fry them in a non – stick pan without adding dripping until they are golden brown.
  • Dress tagliatelle and bell pepper ragout on a preheated plate and garnish with Bergland Grilling Cheese.