Spaghetti Alla Gorgonzola
|Spaghetti||1 Pound (500 Grams)|
|Butter||3 1⁄2 Ounce (90 Gram / 7 Tablespoon)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Gorgonzola cheese||5 Ounce (150 Gram)|
|Ricotta cheese||10 Ounce (300 Gram)|
|Black pepper||To Taste|
Heat the butter and add the chopped celery and onion.
Cook gently without letting them turn colour, in a blender or food processor, puree together the milk, gorgonzola, ricotta and cooked vegetables.
Turn into a saucepan and leave to heat through gently, stirring occasionally.
Test for salt.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and stir in the butter and the warm cheese mixture.
Turn into a heated serving dish, stir well and add black pepper to taste.