Another recipe from ” The Vegetarian Epicure ” by Anna Thomas (1972)
Ingredients
- 140 g Finely cubed gruyere cheese
- 140 g Finely cubed fontina cheese
- 200 g Finely grated parmesan cheese
- 140 g Coarsely grated mozzarella cheese
- 1 1/2 tbsps flour
- 55 g butter
- 250 ml milk or single cream
- 400-500 g penne rigate
Servings:
Instructions
- Toss the gruyere, fontina and parmesan cheeses with the flour. Keep the mozzarella seperate.
- Heat the butter and milk or cream in a large heavy bottomed saucepan until the butter is melted. Gradually add the three combined cheeses bit by bit and continue stirring gently with a wooden spoon until you have a smooth sauce. Keep hot over a low flame while you cook the pasta.
- Cook pasta according to packet instructions until it is al dente. Drain and immediately transfer to a large serving bowl.Pour over the cheese sauce and stir quickly, then stir in the mozzarella and serve immediately on heated plates.
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