Side Pannel
Pasta Butterflies with Gorgonzola
Pasta Butterflies with Gorgonzola
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Fall, Italian
Ingredients List
- 3 qt Water
- 1 tb Butter
- 1/4 lb Gorgonzola cheese or
- -Roquefort cheese
- 1 Ripe tomato
- 1 c Heavy cream
- 1/2 c Beef broth; canned
- Fresh ground black pepper
- 1 c 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.
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.
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