Maccaroncelli Alla Quintierecheese/eggs, italian, pasta, sauces 1 ingredients: 4 tablespoon butter 1 onion, chopped 1 stalk celery, chopped 1/2 green pepper, diced 1 tomato, peeled and chopped 4 oz gorgonzola cheese, diced 2 oz chicken broth 2 tablespoon grated parmesan cheese 2 tablespoon grated romano cheese 2 oz white wine 8 oz macaroni, cooked and drained Servings: 4 DIRECTIONS: In a large frypan, melt the butter. Add the onion, green pepper, and celery and saute until golden. Add the tomato and simmer for 5 minutes. Add the Gorgonzola cheese and cook over low heat until melted. After the cheese has melted, add the chicken broth, grated cheeses and wine. Simmer for 5 minutes. Drain the cooked macaroni well, add to the frypan and toss well with the sauce until all the pasta is well coated. Serve immediately. Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino ISBN # 0-920197-01-9 From: Sallie Austin |
