Recipe - Pasta With Three Cheeses Brown

3 Cloves garlic; minced
One half teaspoon Dried herbes de Provence or
dried; crumbled
; rosemary
1 tablespoon Unsalted butter
1 tablespoon Extravirgin olive oil
One fourth Brandy
1 cup Heavy cream
3 ounce Soft mild goat cheese such
as Montrachet; crumbled
(about 1/3
; cup)
3 ounce Gorgonzola cheese; crumbled
(about 3/4
; cup)
One half cup Freshly grated Parmesan
cheese; (about 2 ounces)
Three fourths pound Tricolored rotelle;
(corkscrewshaped
; pasta) or other
; multicolored pasta

In a large heavy skillet cook garlic and herbs in butter and oil over
moderate heat, stirring, until garlic is softened but not browned. Remove
skillet from heat. Add brandy and ignite, being careful as flames shoot up.
Shake skillet gently until flames die out. Return skillet to moderate heat
and stir in cream.

Add cheeses, 1 at a time, stirring until each cheese melts before adding
the next. Cook sauce at a bare simmer until thickened slightly, about 8
minutes. Keep sauce warm.

In a kettle of boiling salted water cook pasta until al dente and reserve
about One half cup cooking water. Drain pasta well and in a bowl toss pasta with
sauce and enough reserved cooking water to reach desired consistency.

Serves 4.

Gourmet February 1995

Converted by MC_Buster.

Converted by MM_Buster v2.0l.