Garniture à la Napolitaine (Garnish for Butcher's Joints and Poultry)

Ingredients

• 500 grammes spaghetti
• 50 grammes Gruyère
• 50 grammes grated Parmesan
• 1 décilitre tomato purée
• 100 grammes butter
• the cooking base of the piece

Instructions

1. Poach 500 grammes of spaghetti.
2. Bind it with 50 grammes of Gruyère, 50 grammes of grated Parmesan and 1 décilitre of tomato purée.
3. Finish with 100 grammes of butter.
4. Serve with the cooking base of the piece.