Friday 20 June
One of our favorite pasta dishes
is penne alla Gorgonzola - but the
local blue cheese here happens to be stilton.
So tonight we adapted our recipe by melting the local product and the
remains of a container of soft (i.e. cream) cheese in a pan of boiling double cream.
It turned into a very good simulacrum
of the Italian version, with no grated Romano cheese needed.
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