Noodles with leek sauce and chestnuts

Cut the leek into thin rings. Finely chop the onion. Sweat the onion in butter. Add the leek and sweat briefly, deglaze with white wine, add the stock and boil for 5 minutes. Remove half the leek with a ladle. Add the cream to the remainder of the leek and cook covered for a further 10 minutes. Add the Emmentaler AOP, finely puree, season to taste with lemon juice, salt and pepper. Finely chop the rosemary needles. Add the rosemary and leek rings to the sauce.

While the leek is cooking, cook the chestnuts in a little water for 10-15 minutes. Cook the noodles in boiling salted water until ‘al dente’. Mixed the drained noodles with the leek sauce and chestnuts.