| Penne with mozzarella and gorgonzola |
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A wonderful combination of ingredients, resulting in a deliciously simply dish. |
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Ingredients
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salt, |
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200 grams penne rigate, uncooked |
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2 whole shallots, |
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125 grams cherry tomatoes, |
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45 grams butter, |
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100 milliliters cream, |
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100 grams mozzarella cheese, |
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100 grams Gorgonzola cheese, |
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8 leaves sage, chopped |
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lemon juice, if needed, |
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Instructions
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Cook penne in boiling salted water until just tender but still firm to bite, al dente. Meanwhile peel the shallots and chop them fine. Halve the cherry tomatoes. Warm the grill to the maximum temperature.
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Heat 30 grams of butter in a skillet and saute the shallots for 1-2 minutes. Add the cream. Cut the mozzarella cheese in small pieces, add this to the cream and allow the cheese to melt. If the cheese becomes too stringy add some lemon juice.
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Drain the penne and mix the pasta with the cheese sauce. Divide the penne over 2 bowls. Crumble the Gorgonzola cheese over the penne and melt the cheese 2-3 minutes under the grill.
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Heat the remaining butter in the skillet, add the tomato halves and the sage and saute for 1 minute. Serve the tomato-sage mixture on top of the bowls.
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| Nutrition
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| Per Serving (excluding unknown items): 1037 Calories; 62g Fat (52.6% calories from fat); 37g Protein; 89g Carbohydrate; 6g Dietary Fiber; 183mg Cholesterol; 1123mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 10 1/2 Fat; 0 Other Carbohydrates. |
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| Recipe Serves: 2Preparation Time: 0:25 hr:minAuthor: Cheeseline.com |
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Recipe Reviews
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