Tagliolini Marilungo paglia e fieno con carote e Gorgonzola
Ingredients for 4 people
250g Tagliolini Paglia e Fieno Marilungo
2 carrots
200g Cottage cheese
150g Gorgonzola cheese
100ml whipped cream
Extra virgin olive oil to taste
Preparation
Boil 3 liters of water. Grate 2 carrots and mix the ricotta, gorgonzola and cream in a pan.
Dip the Marilungo Tagliolini Paglia e Fieno in the water and after 1 minute mix the pasta gently.
After a minute and a half, drain the pasta in the pan where the cheeses have become a single cream.
Mix everything by adding at least half a cup of cooking water.
Add the grated carrots.
Season to taste with extra virgin olive oil, salt and pepper.
Buon Appetito!
What we used from our store:
Egg Pasta
250 gr
Pasta Marilungo is prepared with the finest grains grown in Marche, Umbria and Tuscany exclusively while our eggs come from Free Range hens in the territory nearby our factory.
The preparation is an artisanal process since most of the process is performed manually.
Marilungo biological products are certified by CCPB Srl.
