| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Italian |
Fall, Italian, Main course, Pasta, Pasta sauce |
2 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@usa.net> on Feb
01, 99, converted by MM_Buster v2.0l.
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