Recipe for...Pasta with Three Cheeses


Recipe for... pasta recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Pasta with Three Cheeses This recipe is rated : 0 Recipe Ingredients 3 cloves garlic, minced 1/2 tsp dried herbes de Provence or dried rosemary, crumbled 1 tbsp unsalted butter 1 tbsp extra-virgin olive oil 1/4 brandy 1 cup heavy cream 3 ounces soft mild goat cheese such as Montrachet, crumbled (about 1/3 cup) 3 ounces Gorgonzola cheese, crumbled (about 3/4 cup) 1/2 cup freshly grated Parmesan cheese (about 2 ounces) 1 pound pasta Cooking Procedures In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned. Remove skillet from heat. Add brandy and ignite, being careful as flames shoot up. Shake skillet gently until flames die out. Return skillet to moderate heat and stir in cream. Add cheeses, 1 at a time, stirring until each cheese melts before adding the next. Cook sauce at a bare simmer until thickened slightly, about 8 minutes. Keep sauce warm. In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water. Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: g. j tsp. nutmeg. \1/2 cups brown sugar. y tsp. soda, 2 eggs. 1 tsp. salt. 1 cup chopped raisins. Cream the shortening and sugar well together, add the well beaten eggs, then the oatmeal, chopped raisins and nuts. Mix and sift all dry ingredients, add to the first mixture. Mix well, then pat out on a floured board to about one-fourth inch in thickness, cut and bake. A slow oven is needed for hermits. Makes 4 dozen. PEANUT BUTTER WAFERS 1/2 cup peanut butter. 2 tblsp. water. Oatme
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