Cookbook:Pasta alla gorgonzola

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Cookbook | Ingredients | Recipes | Pasta

If you have the misfortune to suffer any serious ailment, such as hypochondria, or are of a nervous disposition, or are worried sick about your carbon footprint and think that sending a cheque to some "offset company" in Mongolia will do the trick, please keep away from this recipe !!

It is dynamite and will give you a guilty conscience for the next month !! If you are none of the above, and all you want to do in the years to come is die with a smile on your face, enjoy it, remembering though to check your blood pressure in the morning !!

Ingredients[edit]

Procedure[edit]

  1. Put on the pasta to cook in plenty of salted water.
  2. Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
  3. If the sauce remains too thick, add a little of the milk and heat up once again.
  4. Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
  5. Once the pasta is cooked, drain well and tip into a mixing bowl.
  6. Add the Gorgonzola sauce, and using a wooden spoon, mix well.

Serve, as with ALL pasta sauces, immediately.

Buon Appetito, Wikibookians !!

--Peterkirchem 08:29, 3 July 2007 (UTC)