Ingredienti per 4 persons 400 gr fusilli (curly pasta)
100 gr sweet gorgonzola
100 gr fontina
100 gr gruyère
100 gr taleggio
milk
½ glass cream
grated Parmesan
salt, pepper
Preparazione In a small non-stick saucepan melt the gorgonzola, fontina, taleggio and gruyère cut into little cubes together with a little milk and keep stirring over a low heat.
Dilute the sauce with cream and flavour with salt, Parmesan and freshly ground pepper. Warm the saucepan, stirring continuosly to obtain a fluid creamy sauce.
In the meantime, cook the pasta, drain when “al dente” and mix into the cheese. Serve sprinkled with grated Parmesan.
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