Mascarpone butterflies
Instructions
Combine the mascarpone chopped walnuts (keep by some integer kernel), salt, pepper and nutmeg and work with a wooden spoon for 1 '.
In a large frying pan melt butter, cream, gorgonzola and Parmesan with a pinch of salt.
Drain the pasta al dente, pour it into the Pan, combine the mascarpone cheese with walnuts and mix.
Garnish with whole walnuts and serve hot.
Ingredients and dosing for 4 persons
- 400 g of type paste butterflies
- 100 g of mascarpone
- 50 g of sweet gorgonzola cheese
- 200 g of cooking cream
- 50 g of walnut kernels
- 50 g of butter
- 50 g of grana
- Salt
- Pepper
- Nutmeg