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1 pound rigatoni pasta the biggest variety you can find. ... 4-6 ounces gorgonzola plus more for topping. 8 ounces burrata cheese may sub fresh mozzarella. 1 egg beaten. 1/2 cup milk I used 2 percent.
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6-8 ounce slab Gorgonzola dolce or other blue cheese. To start this recipe, the chef whisks together the olive oil, honey, sea salt and pepper. Then as she’s plucking the seedless red grapes off ...
Gorgonzola is almost systematically present and the completing duo consists of other local cheeses, depending on the region, with fontina and Parmesan as the typical complements, [3] but other variants include pecorino, Grana Padano, taleggio, smoked scamorza, provolone or caciocavallo.
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A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once. Sprinkle the vegetables with the thyme and toss. Sprinkle with the Gorgonzola and roast for about 5 minutes, until the cheese is melted.
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