Recipes for Roquefort Aop

Ingredients

• 200g Roquefort AOP
• 300g pasta
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. 1. Cook the pasta according to the package instructions until al dente.
2. 2. In a large skillet, melt the Roquefort AOP over medium heat.
3. 3. Add the minced garlic and cook until fragrant.
4. 4. Stir in the heavy cream and simmer until the sauce thickens.
5. 5. Drain the cooked pasta and add it to the skillet with the sauce.
6. 6. Toss the pasta with the sauce until well coated.
7. 7. Season with salt and pepper to taste.
8. 8. Serve hot, sprinkled with grated Parmesan cheese.

Ingredients

• 150g Roquefort AOP (expired but safe to consume)
• 2 ripe pears
• 100g mixed salad greens
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. 1. Crumble the Roquefort cheese into a bowl and set aside.
2. 2. Cut the pears into thin slices and set aside.
3. 3. In a large salad bowl, combine the mixed greens, pear slices, and chopped walnuts.
4. 4. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper.
5. 5. Drizzle the dressing over the salad and toss gently to combine.
6. 6. Sprinkle the crumbled Roquefort cheese on top of the salad.
7. 7. Serve immediately and enjoy!

Ingredients

• 4 eggs
• 100g Roquefort AOP (expired but safe to consume)
• 100g mushrooms, sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. 1. In a bowl, beat the eggs until well combined. Crumble the Roquefort cheese into the beaten eggs and stir gently. Set aside.
2. 2. Heat the butter and olive oil in a non-stick skillet over medium heat.
3. 3. Add the sliced mushrooms to the skillet and sauté until they are tender and slightly golden. Season with salt and pepper.
4. 4. Pour the egg and cheese mixture into the skillet, making sure it covers the mushrooms evenly.
5. 5. Cook the omelette for a few minutes until the edges start to set. Gently lift the edges of the omelette with a spatula to allow the uncooked eggs to flow underneath.
6. 6. Once the omelette is mostly set but still slightly runny on top, fold it in half using the spatula.
7. 7. Continue cooking for another minute until the omelette is cooked through but still moist.
8. 8. Slide the omelette onto a plate, garnish with fresh parsley, and serve hot.
9. 9. Enjoy your delicious Roquefort and mushroom omelette!