| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Dried herbes de Provence or dried; crumbled |
|
|
; rosemary |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Extra-virgin olive oil |
| 1/4 |
|
Brandy |
| 1 |
c |
Heavy cream |
| 3 |
oz |
Soft mild goat cheese such as Montrachet; crumbled (about 1/3 |
|
|
; cup) |
| 3 |
oz |
Gorgonzola cheese; crumbled (about 3/4 |
|
|
; cup) |
| 1/2 |
c |
Freshly grated Parmesan cheese; (about 2 ounces) |
| 3/4 |
lb |
Tricolored rotelle; (corkscrew-shaped |
|
|
; pasta) or other |
|
|
; multicolored pasta |
INSTRUCTIONS
In a large heavy skillet cook garlic and herbs in butter and oil over
moderate heat, stirring, until garlic is softened but not browned. Remove
skillet from heat. Add brandy and ignite, being careful as flames shoot up.
Shake skillet gently until flames die out. Return skillet to moderate heat
and stir in cream.
Add cheeses, 1 at a time, stirring until each cheese melts before adding
the next. Cook sauce at a bare simmer until thickened slightly, about 8
minutes. Keep sauce warm.
In a kettle of boiling salted water cook pasta until al dente and reserve
about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with
sauce and enough reserved cooking water to reach desired consistency.
Serves 4.
Gourmet February 1995
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