Difference between revisions of "Sauce of Three or Four Cheeses"
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
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[[Category:Mozzarella Recipes]] | [[Category:Mozzarella Recipes]] | ||
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[[Category:Gorgonzola Recipes]] | [[Category:Gorgonzola Recipes]] | ||
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[[Category:Fettuccine Recipes]] | [[Category:Fettuccine Recipes]] | ||
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[[Category:Pasta Recipes]] | [[Category:Pasta Recipes]] | ||
Revision as of 17:49, 17 April 2012
Sauce of Three or Four Cheeses
- 2 Oz. mozzarella, Shredded
- 3 T. Grated Parmesan
- 1/2 Cup Ricotta
- 1/4 Cup Crumbled Gorgonzola (optional)
- 1/2 Cup heavy cream
- 2 T. butter
- 1/4 to 1/2 T. Coarse or Ground black pepper
In Serving Bowl, Mix All Ingredients Except butter And pepper. Blend Well. Add 1 Lb. Hot Cooked Drained Pasta, butter And pepper. Toss. Good on Cooked fettuccine of Any Color.Source: my Old Recipes
