Lasagnetten at the Quattro Formaggi

Name: Lasagnetten at the Quattro Formaggi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g Parmesan cheese; 50 g Emmental cheese; 75 g Gorgonzola cheese; 1 package (125 g) Mozzarella cheese; 400 g Lasagnets; 7-10 Tbsp Salt; 30 g Pine nuts; 1 collar Parsley; 1 TEASPOON Oil; 250 g Whipped cream; 7-10 Tbsp Pepper; 1 TABLESPOON sauce thickener; 7-10 Tbsp Parmesan slicer and gorgonzola cubes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g Parmesan cheese
50 g Emmental cheese
75 g Gorgonzola cheese
1 package (125 g) Mozzarella cheese
400 g Lasagnets
7-10 Tbsp Salt
30 g Pine nuts
1 collar Parsley
1 TEASPOON Oil
250 g Whipped cream
7-10 Tbsp Pepper
1 TABLESPOON sauce thickener
7-10 Tbsp Parmesan slicer and gorgonzola cubes

Directions

1
Coarsely grate the Parmesan and Emmental cheese. Cut gorgonzola and mozzarella into cubes. Cook pasta in boiling salted water for 9-11 minutes. In the meantime roast pine nuts in a dry pan while turning them golden brown, take them out. Wash parsley, dab dry and cut into strips, except for a few leaves for garnishing. Heat the oil in the pan and toss the parsley briefly. Add cream, bring to the boil and let it boil down for about 2 minutes.
2
Add cheese and let simmer for about 3 minutes while stirring. Season sauce with salt and pepper. Bring to the boil, stir in sauce thickener, bring to the boil again and keep warm. Drain the pasta and chill in cold water. Add to the sauce, mix and arrange on a plate. Serve sprinkled with pine nuts and parsley. Serve garnished with parsley leaves, parmesan shavings and gorgonzola cubes