in Italy

Bavette with Gorgonzola and Ricotta

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Ingredients for 4 servings:

  • 400 g pasta (bavette or spaghetti)
  • 100g Gorgonzola
  • 200 g ricotta
  • 200 ml milk
  • 1 tsp butter
  • Salt and pepper, white
  • Paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super quick, super delicious pasta dish with Gorgonzola and Ricotta

Cook the bavette in 4 liters of boiling salted water until al dente. Cut the rind off the Gorgonzola, mash the cheese well until it’s creamy, and place it in a bowl. Add the ricotta and milk and blend with a mixer until smooth, adding a little more milk if necessary. Season with salt, pepper, and paprika to taste. Melt the butter in a saucepan, toss the pasta in it, then stir the cheese sauce into the pasta. There’s no need to bring it back to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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