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Farfalle in blue cheese sauce

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Ingredients for 3 servings:

  • 300g farfalle
  • 150 g blue cheese
  • 2 stalk(s) leeks, medium-sized
  • 6 leaves lovage, large
  • 6 stalks of flat-leaf parsley
  • 2 tbsp peppercorns, pink
  • 250 ml milk
  • 125 ml broth
  • 2 tbsp flour
  • 2 tbsp butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, fast

Soak the pink berries in 2 tablespoons of water. Halve the leek, wash it, and cut it into thin strips. Do the same with the lovage leaves. Finely chop the parsley and dice the cheese. Boil salted water for the pasta and cook according to the package instructions. Lightly sauté the leek in the butter, dust with the flour, and stir to combine. Deglaze with the milk and stock. Add the pink berries and simmer for 3 minutes. Then melt the cheese in the sauce and season with salt and pepper. Stir in the lovage and parsley.

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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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