Nengmyeon noodles
2020-08-13 / test@t
Penne pasta with broccoli and raclette sauce
This pasta could be called "three cheeses", it is the use of different cheeses that gives its taste polyphony. It is important to decompose this trio into scores: one cheese should be salty, the second should be smoked or spicy, the third should be delicate and creamy for balance. And specific labels aren't that important.
Ingredients
- penne paste - 400 g
- grated parmesan cheese - 125 g
- grated Raclette cheese (or add more Parmesan) - 125 g
- grated picorino cheese (or cream cheese) - 125 - 200 g
- milk - 200 g
- fat cream - 200 g
- broccoli cabbage - 250 g
- shichimi spice about 8-10 g
- salt, pepper to taste
STEP-BY-STEP COOKING RECIPE
Step 1
Boil a large pot of water and add salt, preferably sea salt.
Step 2
Varitapastu in boiling water until aldente, according to the instructions on the package (about 9 minutes).
Step 3
While the pasta is cooking, prepare the sauce. To do this, mix in equal parts milk and cream, add all the cheese (grate hard beforehand). Cook over low heat, stirring occasionally, until cheese is melted and blended. For uniformity, grind the sauce with a blender and strain through a sieve.
Step 4
Divide the broccoli into small florets and blanch in boiling water for 2 minutes.
Step 5
Throw the finished pasta in a colander and put in the sauce along with the broccoli. Bring the sauce to a boil and cook lightly. Place the pasta on bowls and season with shichimi, salt and pepper to taste.
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