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)

Preparation:

• 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.