Bavette with Gorgonzola and Ricotta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta (bavette or spahetti)
- 100 g Goronzola
- 200 g ricotta
- 200 ml milk
- 1 teaspoon butter
- Salt and pepper, whiter
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Cook the Bavette in 4 liters of boiling salted water until al dente.
- Cut the rind off the Gorgonzola, mash the cheese well so that it becomes really creamy and place in a bowl. Add the ricotta and milk and work with the mixer to a smooth mass, possibly add a little more milk. Season to taste with salt, pepper and paprika.
- Melt the butter in the pan, toss the pasta in it, then mix the cheese sauce with the pasta. The whole thing no longer needs to be boiled.
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