Pasta alla cenere
A decidedly simple dish with a very rich and intense flavor!
Portionen: 4 servings
Kalorien: 949kcal
Cost: low
Kochutensilien
Zutaten
- 400 g rigatoni
- 300 g gorgonzola cheese
- 300 ml liquid cream
- 150 g black olives
- salt
- pepper
Anleitungen
- Pour the liquid cream into a large pan and heat gently.
- Remove the rind from the gorgonzola. Then cut into small cubes and add to the liquid cream. Let it melt while stirring frequently.
- Chop the olives very finely and add to the sauce. Season with salt and pepper and simmer on low heat.
- Meanwhile, bring a large pot of generously salted water to a boil and cook the rigatoni according to package directions until al dente.
- Then drain directly into the pan with the gorgonzola sauce. Mix thoroughly and let rest briefly.
- Pour onto deep plates and enjoy immediately.Buon appetito!
Notizen
You can finish it with some freshly grated parmesan!
Nährwerte
Kalorien: 949kcal | Kohlenhydrate: 80g | Protein: 31g | Fett: 57g | Gesättigte Fettsäuren: 32g | Cholesterin: 159mg