White and green trofiette
Instructions
In a pan, melt on low heat, gorgonzola and fontina cheese cut into cubes and cream.
Soon after, add the chopped aromatic, pistachios, vodka, salt, pepper and leave to reduce the sauce to high heat for about 5 minutes.
Meanwhile, blanched in salted water the trofie, al dente drain and pour into the pan to make them the rest of the ingredients.
Finally, sprinkle with the grated Parmesan and serve immediately hot and racy.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 100 g of gorgonzola cheese
- 100 g of fontina cheese
- 4 tablespoons of liquid cream
- 4 tablespoons of grated parmesan cheese
- 2 tablespoons of chopped pistachios
- Chopped parsley
- Chopped basil
- Some leaves of chopped mint
- 1 dram of vodka
- Salt
- Pepper