At the end of 2012 three famous New York chefs taught journalists how to cook extraordinarily tasty dishes! We are happy to share the recipes with you.
Penne* with Martini sauce and Gorgonzola Dolce cheese
We will need:
500 g penne, salt, 200 g sliced uncooked bacon, 300 g 33% cream, 100 ml martini, 150 g Gorgonzola Dolce cheese, basil, black pepper pepper.
Preparation:
Cook penne in salted water until al dente, saving some of the water after cooking. Coarsely chop the basil leaves, set aside a few nice sprigs for decoration. Cut Gorgonzola cheese into small pieces, set aside some for decoration. Cut the bacon into diagonal strips about 2 cm long.
Heat a pan, place bacon and brown. If necessary, remove excess fat. Pour in Martini, evaporate half of it. Add cream, cheese slices, and once the cheese is melted, put basil leaves. In a pan, put the penne and stir it up well. If necessary, add some water from cooking.
On the plates of penne decorate with slices of cheese and a sprig of basil. Season with freshly ground pepper.
*Penne is Italian pasta shaped like feathers with slanted corners.
