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Le ricette di Pamela Sheldon Johns
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Linguine ai Quattro Formaggi
(Linguine with Four Cheeses) |
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½ cup heavy cream
2 ounces fontina cheese, grated
2 ounces Gorgonzola cheese, crumbled
2 ounces mozzarella cheese, grated
½ teaspoon minced fresh thyme Sea salt and freshly ground black pepper
1 pound linguine
1/4 cup freshly grated Parmigiano-Reggiano cheese
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In a saucepan, combine the cream, fontina, Gorgonzola, and mozzarella. Warm slowly over low heat, stirring constantly, until cheeses have melted. Add the thyme, season with salt and pepper, set aside, and keep warm.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain and transfer to a warm platter. Spoon the cheese sauce over the top, sprinkle with the Parmigiano-Reggiano, and serve at once.
Serves 4 |
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Picture by Joyce Dudkerk-Pool
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La ricetta del mese
