An easy, tasty and filling meal from ” Gino’s Italian Adriatic Escape ” by Gino D’ Acampo. He describes it as a posh macaroni cheese.
Ingredients
- 400 g dried paccheri
- 100 g gorgonzola cheese cut into small pieces
- 100 g Taleggio cheese rind removed and cut into small pieces
- 100 g scamorza cheese rind removed and cut into small pieces
- 3 tablespoons full fat milk
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped chives
- 2 teaspoons sweet paprika
- 80 g freshly grated pecorino cheese
- freshly ground black pepper
Servings:
Instructions
- Cook the paccheri in a large pan of boiling salted water until al dente.
- Meanwhile put the Gorgonzola, Taleggio and scamorza in a large saucepan. Add the milk, oil, half the chives and the paprika. Place the pan over a medium to low heat to melt the cheeses and stir to combine. do not allow to boil. Remove from the heat and season with a little pepper.
- When the pasta is cooked remove it from the water with a slotted spoon. Put it directly into the sauce without draining, ensuring some of the cooking water comes with it. Gently fold the pasta through the sauce and stir in half the pecorino.
- Transfer to serving plates or bowls and scatter over the remaining pecorino and chives. SErve immediately.
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