| Recipe from the Black Countess Pappardelle Pears and CheesesIngredients2 pears kaiser80 g gorgonzola100 g robiola50 ml milk280 g egg pappardelle50 g grated parmesan cheese50 g butter1 tablespoon of papaverosal seeds, pepper PreparationWash the pears, dry them, remove the core and cut them into thin slices. Melt the butter in a pan and brown the slices of pears: they should become golden and keep compact. Add the gorgonzola, without the crust and cut into pieces, and the robiola. Melt the cheeses over a low heat, stirring gently with a wooden spoon so as not to crush the pears. Add the milk and let simmer for a few minutes, then season with salt and pepper. In the meantime cook the pappardelle very al dente, drain them, keeping some of the cooking water aside, and pour them into the pan with the sauce. Sprinkle with grated Parmesan cheese and poppy seeds, stir and, if necessary, sprinkle with a ladle of cooking water kept aside. |
