recipes

Four cheese pasta

Ingredients (4 people)

240 gr. pasta50 gr. Roquefort cheese100 gr. mushroomsButter1 carton of cream50g cheddar cheese100g Emmental cheese100g Parmesan cheeseOregano

Steps:

Step 1: Place a large saucepan with water, salt and a few drops of olive oil and set on fire.

Step 2: While the water heats, cut the mushrooms into slices and fry in a little butter.

Step 3: Once the water boiling, add the pasta. Allow about 10 minutes (or according to package directions.)

step 4: Add the cream to the mushrooms. Then, when the cream is hot, add the blue cheese, shredded cheddar and elemental very low heat. Stir well to until it melts and becomes a thick sauce.

Step 5: Drain the pasta and place in a pan. Pour the sauce and stir. Top with grated Parmesan cheese, and put in oven at 210 º for 5-10 minutes.

Step 6: Serve with a green salad

Pasta Neapolitan

Ingredients (serves 4):

1K ripe tomatoes1 medium onion1 carrot1 stick of celery3 / 4 cup white winea sprig of fresh parsley 1 teaspoon sugarParmesan to serve450 g of pastaolive oilsaltpepper1 tablespoon fresh oregano

Steps

Step 1:

Chop the tomatoes into small cubes, onion, peeled carrots and celery very fine, and parsley.

Step 2: Put in a pot along with wine, a tablespoon of oil and sugar and simmer, half covered, stirring occasionally, about 45 minutes.

Step 3: When the sauce is thick, let cool slightly and pass through the masher.

Step 4: Season the sauce and add the oregano.

Step 5: In a large pot, cook pasta in plenty of boiling water, following the instructions on the cooking time given by the manufacturer.

Step 6: Drain the pasta when al dente and mix well with the tomato sauce.

Step 7: Serve with grated Parmesan cheese.