Recipe - Pasta Butterflies With Gorgonzola

3 qt Water
1 tablespoon Butter
One fourth pound Gorgonzola cheese or
Roquefort cheese
1 Ripe tomato
1 cup Heavy cream
One half cup Beef broth; canned
Fresh ground black pepper
1 cup Farfalle or rigatoni

Fill a large saucepan with water and place over high heat to boil for
pasta.

Melt butter in a saute pan or skillet over low heat, adding cheese and
mashing with a fork (cheese will melt). Slice tomato into pan, crushing
with a fork as it cooks; pour in cream and let boil; lower heat to simmer 4
minutes. Pour in broth and simmer 3 minutes; season to taste with pepper.

Add pasta to rapidly boiling water and cook about 4 minutes. Drain pasta
into a colander and pour into a warm bowl; mix with hot sauce and serve.

NOTES : Butterfly pasta with sauce of melted gorgonzola, tomato, cream and
broth. There is a cozy, small hotel in Milano, with each room decorated in
a charming fashion; it has its own good restaurant where eating is an
unqualified pleasure. I remember well the large platters of the traditional
Milanese saffron risotto and beautifully presented dishes of rich pasta
concoctions with white truffles and wild mushrooms; I found this delicious
pasta and sauce there.

Recipe by: =AC Cole Publishing

Posted to MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on Feb
01, 99, converted by MM_Buster v2.0l.