Pasta with a delicate zucchini sauce
15.12.2018Pasta with gorgonzola and walnuts (Lombardy)
15.12.2018
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Pasta 4 formaggi
This recipe is recommended for cheese lovers. Sure, pasta like kids.
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Instructions
Preparation
Cut Photina and Gorgonzola cheeses to pieces.
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Pour water into a saucepan and place it on heat.
Cooking
Put pasta in a boiling salted water in a saucepan and cook according to the instruction but 1 minute less - al dente.
We take a stewpan, put on heat. Pour milk / cream into and heat it up a little.
The next step is to add cutted cheese, as well as soft cheese. Constantly stiring, wait until the cheese start to melt.
After the cheese has melted, add a butter and salt a little.
When adding salt, it is necessary to take into consideration that Parmesan and the water in which the pasta is cookig are salty.
Tortiglioni are ready al dente (bite retains internal elasticity). Drain the water.
IMPORTANT: remain a small amount of water in which the pasta was boiled.
We add the tortiglioni to the saucepan, mix well, pour a little water in case that the pasta is thick. Add grated parmesan. Stir thoroughly, 30 seconds and our pasta is ready.
Serve the dish in portions in a large flat or deep plate. If desired, you can add freshly ground black pepper on top.
Enjoy your meal! Buon appetito!
