INGREDIENTS

Ingredients for 4 people

250g Farfalle De Cecco pasta

80g Gorgonzola cheese cut into 2cm cubes 

80g Provolone cheese cut into 2 cm cubes 

80g Asiago cheese cut into 2 cm cubes

80g Grana Padano, grated 

250ml of milk

2 Teaspoon of flour

1 Pinch of grated nutmeg 

METHOD

  1. In a small pot heat the milk to a simmering temperature. 

  2. In another pot melt the butter and add the flour. Cook this roux for 5 minutes then add the milk. 

  3. Let it simmer for a couple of minutes whisking any lumps away. Add the pinch of nutmeg. 

  4. Take it away from the stove and let it rest for a couple of minutes. Stir in the cheese apart for the Grana Padano.

  5. Cook the farfalle pasta in plenty of salted boiling water. When al dente drain and place it into a large terrine. 

  6. Pour over the cheese sauce and mix it through. Serve with the Grana Padano sprinkled on top.

Buon Appetito!  

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