Maccaroncelli alla quintiere (macaroni with cheese)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| INGREDIENTS: | ||
| 4 | tablespoons | Butter |
| 1 | Onion, chopped | |
| 1 | Stalk celery, chopped | |
| ½ | Green pepper, diced | |
| 1 | Tomato, peeled and chopped | |
| 4 | ounces | Gorgonzola cheese, diced |
| 2 | ounces | Chicken broth |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | tablespoons | Grated Romano cheese |
| 2 | ounces | White wine |
| 8 | ounces | Macaroni, cooked and drained |
Directions
Servings: 4
DIRECTIONS: In a large frypan, melt the butter. Add the onion, green pepper, and celery and saute until golden. Add the tomato and simmer for 5 minutes. Add the Gorgonzola cheese and cook over low heat until melted. After the cheese has melted, add the chicken broth, grated cheeses and wine. Simmer for 5 minutes.
Drain the cooked macaroni well, add to the frypan and toss well with the sauce until all the pasta is well coated. Serve immediately.
Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9
From: Sallie Austin