Pasta butterflies with gorgonzola
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 1 | tablespoon | Butter |
| ¼ | pounds | Gorgonzola cheese or Roquefort cheese |
| 1 | Ripe tomato | |
| 1 | cup | Heavy cream |
| ½ | cup | Beef broth; canned |
| Fresh ground black pepper | ||
| 1 | cup | Farfalle or rigatoni |
Directions
Fill a large saucepan with water and place over high heat to boil for pasta.
Melt butter in a saute pan or skillet over low heat, adding cheese and mashing with a fork (cheese will melt). Slice tomato into pan, crushing with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4 minutes. Pour in broth and simmer 3 minutes; season to taste with pepper.
Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta into a colander and pour into a warm bowl; mix with hot sauce and serve.
NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and broth. There is a cozy, small hotel in Milano, with each room decorated in a charming fashion; it has its own good restaurant where eating is an unqualified pleasure. I remember well the large platters of the traditional Milanese saffron risotto and beautifully presented dishes of rich pasta concoctions with white truffles and wild mushrooms; I found this delicious pasta and sauce there.
Recipe by: =AC Cole Publishing
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@...> on Feb 01, 99, converted by MM_Buster v2.0l.