PRREPARATION TIME
30 min.
RECIPE FOR
4 people
INGREDIENTS
• Rigatoni, 400g.
• Fontiana, 80g.
• Emmental, 80g.
• Grana Pandano cheese, 80g.
• Gorgonzola, 100g.
• Fresh milk, 1 cup
• Liquid cream, 4 tablespoons
• Salt
• Pepper
METHOD
Heat up a pan of boiling salted water and bring to a boil; in the meantime, cut the cheese into cubes.
Pour the milk and the liquid cream in a non-stick pan large enough and let them cool; then add the diced cheese and grated parmesan cheese. Melt the cheeses over low heat, stirring constantly; when the cheeses have melted to form a smooth saucce, season with a pinch of salt and a good sprinkling of freshly ground pepper;
Add the pasta in the water and, after cooking, drain and place the pan of cheeses stirring in thoroughly over low heat. Serve hot!
Enjoy the cheesy goodness!
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