| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
Cheese/eggs, Italian, Pasta, Sauces |
4 |
Servings |
INGREDIENTS
|
|
INGREDIENTS |
| 4 |
T |
Butter |
| 1 |
|
Onion, chopped |
| 1 |
|
Stalk celery, chopped |
| 1/2 |
|
Green pepper, diced |
| 1 |
|
Tomato, peeled and chopped |
| 4 |
oz |
Gorgonzola cheese, diced |
| 2 |
oz |
Chicken broth |
| 2 |
T |
Grated Parmesan cheese |
| 2 |
T |
Grated Romano cheese |
| 2 |
oz |
White wine |
| 8 |
oz |
Macaroni, cooked and drained |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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