GNOCCHI CUOR GORGONZOLA

The ideal cream for making traditional “Made in Italy” first recipes.

Suggestions for the preparation of the recipes

Creams should be used at ambient temperature
pasta should be mixed and dressed in a steel bowl not to dissipate the heat of the whole preparation
A little amount of the water used for cooking pasta could be added to the creams for diluting them
Pasta should not be stirred on the stove
For risotto: We suggest that you end the cooking of the rice after being sure that it is not excessively liquid. Mix the cream with pasta only after moving the pot away from the stoves

Proportions for the dressing of pasta

Fresh Pasta = 160g pasta – 50g cream
Dried Pasta = 100g pasta – 50g cream
Rice = 100g ice – 100g cream

Guerra