Monday, May 02, 2011

Pasta ai Quattro Formaggi


Saturday 12 February

Can't believe we haven't made this since we started the blog!

While the penne are boiling, melt a big pat of butter in a wide pan, add a good dollop of heavy cream and let thicken a bit under medium heat. Melt in 2-4 oz each of goat cheese, gorgonzola, fontina, and pecorino romano - and these are only some of the possible choices. Toss finished penne in pan. Put in warmed plates. Inhale.

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