Four cheese pasta (Pasta ai 4 formaggi)

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

Sagrantino Wine Gnocchi

Ingredients for 4:
1 kg floury potatoes
300 gr flour
1 egg
salt
1 Sagrantino Passito Wine glass

Butter
1 Sagrantino Passito Wine glass
Caciotta cheese

Boil the potatoes then press them, add the flour, the egg, 1 Sagrantino Passito Wine glass, salt and mix all quickly with the hands. Shape pasta sticks and cut the sticks in 2 cm pieces each.

Cook the gnocchi for a few minutes (until they afloat) then put them in a pan with butter and the other Sagrantino Passito Wine glass.

Once ready put the Gnocchi on a dish and serve with grated Caciotta cheese.

Wine in Umbria