Ingredients:
1 lb. pasta preferably a short type
1/4 cup creamy Italian gorgonzola cheese
1/4 cup cubed Fontina cheese
1/4 cup Ricotta cheese
1/4 cup fresh grated Umbrian parmesan
2 Tbsp. heavy cream
2 Tbsp. unsalted butter
Instructions:
1. Cook the pasta as directed.
2. A few minutes before the pasta is ready melt all the other ingredients in a nonstick sauce pan over a medium low heat. If it gets dry add a little bit of milk.
3. Drain the pasta, put it back in the pan and fold in the cheese cream. Combine well and serve immediately.
Festival dei Primi d'Italia in Foligno, Perugia
No comments:
Post a Comment