Cheese shells
Instructions
Put on a moderate flame, cream butter, gorgonzola, grana, meat extract and a pinch of salt and stir until the sauce is creamy and going back to boil.
When the pasta is cooked al dente, drain, but not completely, and dress with the sauce.
Ingredients and dosing for 4 persons
- 400 g of tinsel-type pasta
- 160 g of creamy gorgonzola cheese
- 30 g of butter
- 150 g of cream
- Meat extract
- 4 tablespoons of grated parmesan cheese
- Salt