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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 10 MIN SERVINGS: 4 COST: LOW
1 LB. BROCCOLI FLOWERS, WASHED
8 OZ. GORGONZOLA CHEESE
2 GARLIC CLOVES
SALT AND PEPPER TO TASTE
EXTRA VIRGIN OLIVE OIL TO COAT THE PAN
1/4 CUP MILK
FRESLY GRATED PARMIGIANO REGGIANO CHEESE
1 LB. SHORT PASTA
RECIPE
IN A FRY PAN, OVER MEDIUM HEAT, PLACE THE OLIVE OIL, GARLIC, BROCCOLI, SALT AND PEPPER. COOK COVERED UNTIL THE BROCCOLI IS SOFT
ADD THE MILK AND THE GORGONZOLA CHEESE AND LET THE GORGONZOLA MELT AND THE MILK EVAPORATE A LITTLE
ADD THE PASTA, COOKED AL DENTE, TO THE SAUCE AND STIR OVER MEDIUM HEAT A FEW MINUTES
TURN THE HEAT OFF AND ADD THE PARMIGIANO CHEESE, STIR
SERVE HOT WITH EXTRA PARMIGIANO REGGIANO CHEESE, ENJOY E BUON APPETITO!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES