The Gorgonzola cheese, from the Lombardia region, is creamy, yellow with green strips in it. The green strips are made by the mold that grows during the seasoning of this cheese. Its flavour is spicy and strong or spicy and sweet.
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INGREDIENTS |
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Pennette Rigate Barilla |
400 |
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g |
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Non-fat milk |
500 |
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g |
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Mozzarella cheese |
200 |
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g |
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Parmigiano Reggiano cheese |
100 |
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g |
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Sweet Gorgonzola cheese |
100 |
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g |
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Wheat Flour |
40 |
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g |
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Butter |
25 |
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g |
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Nutmeg |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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In a pot melt the butter. Stir in the flour with a woodden spoon and cook it for one minute. Add the milk, stirring constantly to avoid lumps. |
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Bring to a boil and let cook for five minutes. Then add the mozzarella cheese (previously cut in cubes), the Gorgonzola cheese and let it melt. Season with salt, pepper and the nutmeg. |
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Cook the Pennette Rigate Barilla, but drain it while it is still a little hard. |
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| 4. |
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Put the pasta in a greased baking pan, cover with the sauce and the Parmigiano Reggiano cheese. Bake for 15 min. at 200 °C . |
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CHEF'S NOTE |
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If you want a richer, creamier sauce add 2 or 3 tablespoons of heavy whipping cream. For a more delicate flavour you can substitute the blue cheese with the swiss cheese. If you rather a stronger taste you can use processed cheese instead of the mozzarella cheese. |
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For this flavorful dish we suggest a soft, fresh wine such as a Nosiola del Trentino or a Pigato di Albenga. |
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