|½ pint||(1 1/4 cups) milk|
|5 ounces||Gorgonzola cheese|
|10 ounces||Ricotta cheese|
|Salt and black pepper|
here's a similar one from THE TOP ONE HUNDRED PASTA SAUCES by Diane Seed that should do the trick. Again, though, it's not very "light." Heat the butter and add the chopped celery and onion. Cook gently without letting them turn colour. In a blender or food processor, puree together the milk, gorgonzola, ricotta and cooked vegetables. Turn into a saucepan and leave to heat through gently, stirring occasionally. Test for salt.
Cook the pasta, following packet directions care- fully to avoid over-cooking. Drain and stir in the butter and the warm cheese mixture.
Turn into a heated serving dish, stir well and add black pepper to taste.
Serve at once. Serves four for a main dish, six for a first course.
(In the place of spaghetti, I would use spinach noodles here. Yum!) Posted to FOODWINE Digest 16 Dec 96 From: "Joanne L. Schweikj" <SCHWEIKJ@...> Date: Tue, 17 Dec 1996 10:40:27 -0500
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