I saw that you were after readers recipes so here is a
quicky that I like (definitely not for dieters). The flavours are quite
like the Atilla pizza which we ate in Sicily though that pizza now appears
as the contadina on the menu.
150ml double cream
40g Dolcelatte or for more oommph Gorgonzola
40g Freshly grated Parmigiana
25g Shelled unsalted pistachios
salt and pepper
Some freshly torn Basil
Heat the cream in a non stick pan to boiling.
Reduce the heat and add the
cheese stirring until thick and smooth (not long).
Blitz the Pistochios in a blender leaving a few just roughly chopped and
add to the sauce.
Season but remember that blue cheeses are quite salty.
Stir through the cooked pasta and serve garnished with the basil.
This is so simple you should try it now, so go on what are you waiting
G from the UK
Legends of Pizza
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