Farfalle with provolone

  • Difficulté


  • 350 g0SXE093
  • 2 dl milk
  • 200 g fresh provolone
  • salt
Farfalle n° 93


Cook the pasta until al dente in a saucepan full of boiling salted water. Pour the milk in a large pan, add the coarsely grated cheese and melt over a very low heat mixing it with a wooden spoon; then remove it from the heat.Drain the cooked pasta, pour it in the saucepan with the milk and cheese, Mixed and serve it very warm immediately. Presentation tips: serve this delicate dish with a sprinkle of nut meg and chopped chive.