| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Restaurants, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Rigatoni |
| 1 1/2 |
c |
Half and half |
| 3 |
oz |
Gorgonzola cheese — |
|
|
Crumbled |
| 3 |
oz |
Bela Paese or Talegggio |
|
|
Cheese — cubed |
| 3 |
oz |
Fontina cheese — cubed |
| 1/2 |
c |
Freshly grated Parmesan |
|
|
Cheese |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
Cook pasta in salted water until tender but still firm to the bite.
Meanwhile bring half and half to simmer in heavy skillet over medium-low
heat. Add Gorgonzola, Bel Paese and Fontina cheeses, stir until melted.
Drain pasta and add to sauce. Toss to coat. Season with salt and pepper.
Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.
Posted to EAT-L Digest - 17 Jun
Date: Tue, 18 Jun 1996 08:24:26 -0400
From: Betsy Burtis <BuddoB@AOL.COM>
Recipe By : Valentino in Santa Monica
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