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lunedì 27 febbraio 2012

four cheese pasta

A delicious and hearty dish, better used as an all -in-one course, with a fresh a salad


1 lb. pasta preferably a short type
250ml full fat milk
80g gorgonzola, cut into cubes
80 gr cheddar, grated
1/4 cup ricotta cheese
60 gr freshly grated Italian parmesan


Pour the milk in a saucepan and then add the gorgonzola, the ricorra and cheddar.
On a medium heat melt the cheeses into the milk, stirring with a spoon.
 In a large saucepan cook the pasta in the salted boiling water until al dente. 
Once the pasta is cooked, drain and add the pasta to the cheese sauce, add some pepper and on a low heat stir all together for few seconds allowing the flavours to combine properly.
Serve immediately.

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