Chifferi gorgonzola
Instructions
Check carrots, Peel and cut into sticks, then boil in salted water for 5 minutes, drain and keep warm.
Cook pasta and drain it al dente.
Meanwhile, warm the cream in saucepan, combine 1 gorgonzola cut into small pieces and melt in medium flame, then turn up the heat, combine chifferi, carrots and let stand for 1 minute, turning gently.
Distribute the pasta on the plates, sprinkle with dill, pepper and serve.
Ingredients and dosing for 4 persons
- 350 g of chifferi type pasta
- 200 g of sweet gorgonzola cheese
- 10 cl of cream
- 4 carrots
- 1 sprig of dill
- Salt
- Pepper