Five-breaded sausage salsa

Ingredients for 6 servings:

• 800 ml cream
• 100g Gorgonzola
• 125g mozzarella
• 180 g feta cheese (e.g. Salakis natural)
• 100 g Parmesan, grated
• 1 cup of Gouda processed cheese
• salt and pepper

Instructions

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

A creamy combination of cheeses

Heat the cream in a non-stick pan. Add the Gorgonzola and melt. If you don’t like the taste, you can remove the mold with a sieve. However, the Gorgonzola is essential to prevent the sauce from tasting bland. In the end, it will only be slightly noticeable. Finely dice the mozzarella and add it to the cream. Stir with a whisk until no lumps remain. Finely dice the feta cheese, add it, and stir until dissolved. Stir in the grated Parmesan until it has melted. Stir in the cream cheese. If the sauce seems too runny, do not thicken it, as it will still thicken on the plate. Season to taste with salt and pepper. Tip: Toss the pasta directly into the sauce. The specified amount is enough for 500g of rigatoni, for example. A baguette and a light green salad go very well with this. Note: Do not use light cheese as it often does not melt well, except for processed cheese.