Gramigna with Asiago cheese

  • 1


  • 320 g0SX0031
  • 180 g asiago cheese
  • 50 g Butter
  • salt
Gramigna n° 31


Cook the pasta in plenty of boiling salted water. In the meanwhile remove the skin off the cheese and chop it coarsely, then put it in a small pan with small chunks of butter and melt it over a medium heat, stirring with a wooden spoon to prevent the cheese mixture sticks to the pan. Once al dente drain the pasta and mix it with the cheese sauce, dilute with a couple of spoonfuls of the pasta’s water and serve nice and warm.