Butterflies 4-cheese

Name: Butterflies 4-cheese
Prep time: 10 min
Cook time: 15 min
Yield: for 4 people
Cuisine: Italian
Ingredients: 250 g farfalle all'uovo; 80 g Parmigiano Reggiano; 80 g Groviera da grattuggiare; 80 g Taleggio; 80 g Gongorzola dolce; 180 g latte intero; q.b. sale; q.b. pepe

by Martina Tedesco

Preparation Time

0h 10m

Cook time

0h 15m

Ingredients for

4 people

Ingredients

farfalle all'uovo 250 g

Parmigiano Reggiano 80 g

Groviera da grattuggiare 80 g

Taleggio 80 g

Gongorzola dolce 80 g

latte intero 180 g

sale q.b.

pepe q.b.

Grate the Parmesan and Gruyere cheeses and cut the Gorgonzola and Taleggio into chunks.
Pour the milk into a saucepan and heat it for a few seconds.
Put Gorgonzola and Taleggio together with the milk and let it melt; then switch to Gruyere and lastly to Parmesan.
Turn off the heat.
Cook the farfalle in plenty of salted water for about 7 minutes.
Drain them with a skimmer and add them to the cream cheese mixture, mixing gently. Season with pepper to taste.