Systrarna Eisenman’s Pasta

Lisa and Monica cooked their delicious creamy pasta with salsiccia, Le Gruyère AOP and kale as they gathered with their friends.

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Cooking | Recipes

Creamy pasta with Le Gruyère AOP, salsiccia, kale and mushrooms

4 servings


  • 4 servings of tagliatelle or fettucine
  • 300 g fresh salsiccia
  • 200 g fresh mushrooms
  • 150 g kale
  • 5 dl crème fraîche
  • 50 g Le Gruyère AOP
  • Zest from 1/2 lemon
  • Olive oil, for frying
  • Salt and black pepper
  • Chopped parsley, for garnishing
  • Extra grated Le Gruyère AOP, for garnishing


  1. Cut a slit in the skin of the salsiccia. Remove the minced meat from the skin. Fry the meat in a frying pan until cooked through. Set aside.
  2. Slice the mushrooms and fry in a little oil in the frying pan until golden brown. Set aside together with the salsiccia.
  3. Remove the kale leaves from the coarse stems and chop. Fry in a little oil in the frying pan until slightly softened. Add the salsiccia, mushrooms, crème fraîche, Gruyère cheese and lemon zest. Heat and stir until creamy. Season to taste with salt and pepper.
  4. Cook the pasta al dente according to the instructions on the package. Save some of the pasta water.
  5. Mix the salsiccia sauce with the pasta. Stir in a little of the pasta water. Season to taste with salt and pepper. Garnish with parsley. Serve with extra grated Gruyère on the side.


...and don't forget the CONTEST.
You can win a 2,5 kg wedge of Le Gruyère AOP!