There are dishes that with their ability to combine taste and smell make a unique and uncommon impression on everyone who tries them. Today’s recipe makes just such an impression: with some fresh homemade egg pasta – mouth-watering tagliolini - we then added a delicious sauce made with blue cheese and leeks, ultimately attaining a dish that, thanks to its creaminess and flavour, simply must be served hot. Have you ever prepared a dish quite so irresistible, maybe for one of those special lunches in the company of some of your foodie friends? If you follow the step-by-step advice of our chef you won’t have any trouble making this pasta recipe: let us know how much it was appreciated!
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Fry the leek with some olive oil and a little water until softened. Add the blue cheese to the a pan over a low flame so that it melts slowly. Add the cream to the pan until the gorgonzola and cream are integrated. Add a good grinding of black pepper and a little salt. Cook the pasta in boiling water, drain and mix with the sauce.
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Cook the leek in a frying pan with some olive oil and a drop of water until softened
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Add the gorgonzola to the pan on a low heat so that it melts slowly
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Add the fresh cream to the frying pan and cook gently until combined with the cheese
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Add a good grinding of black pepper and a little salt
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Cook the pasta in boiling water, drain and mix with the sauce
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Here is your extremely simple and yet inviting pasta sauce
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