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

Goose Sauce Tagliatelle

Goose Sauce
INGREDIENTS:
Half a goose, including innards
500 grams (approx. 17.6 ounces) of veal or beef
half onion
2 garlic cloves
celery
parsley
basil
carrot
1.5 kg of peeled plum tomatoes
extra virgin olive oil
salt and pepper

Mince the veal or beef with the goose innards and all of the seasonings. Place it all in a pan with six tablespoons of oil and a cup of water. Add the goose cut into pieces. Boil it until the liquid has evaporated, then add a half cup of red wine. Once the wine has evaporated add the peeled plum tomatoes and let it simmer for a few hours. When the goose meat is well cooked, take out the bones, and put the meat in with the sauce. This will make the sauce richer and more flavorful.

Cook Tagliatelle pasta and ad them the goose sauce.

Events in Umbria

Truffle Spaghetti

Ingredients for 4:
Spaghetti 400gr
Black Norcia Truffles 100gr
Salted Anchovies 3
Garlic 2 cloves
Extra Virgin Olive Oil 3 spoonfuls
Salt

Clean the truffles delicately and wash them in warm slightly salted water and dice them. Put the oil in a pan and when it starts to get hot, add the truffles and let them cook without letting them fry. Take the pan off the fire, add the crushed garlic and the anchovies washed and cut into small pieces.

Put the pan back on the fire at a very low heat and go on stirring until the anchovies have dissolved completely. Then remove the pan from the fire.

Boil the spaghetti, drain them al dente and season them with the truffle sauce. They will take on a brownish colour and will acquire a delicious taste.

Holidays in Umbria