Tripoline with Gorgonzola cheese

  • Difficulty


  • 300 g0SW0211
  • 30 g Butter
  • 1 dl milk
  • 150 g sweet gorgonzola cheese
  • 2 tbsp grated Parmesan cheese
  • 1 small bunch basil
  • 1 pinch nutmeg
  • salt
Tripoline n° 211


Remove the crust from the gorgonzola and chop it up. Cook the pasta in a large pan with plenty of boiling salted water. In the meanwhile melt the knob of butter in a pan with the milk, the gorgonzola, the parmesan, a pinch of salt and a smudge of nutmeg.Simmer over a medium heat until it is a smooth cream. Add the basil chopped into strips. Drain the pasta al dente and mix with the sauce, garnish to taste and serve.