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Cheese. It
comes in hundreds of varieties, yet all are unique, like women.
Each has its own texture, each its own aroma, and each its
own flavor. Some are ricotta (healthy, but kind of boring)
and some are gruyere (the kind you want to fondue).
25 grams of Gorgonzola
50 grams of Parmesan
100 grams of Mascarpone (or cream cheese)
50 grams of Mozzarella
1/2 pint of light cream
1/2 Stick of Butter
enough ravioli or other pasta for two people
(or see black ravioli recipe above)
Shred all of the cheeses but
the
marscarpone and toss them together in a
bowl. Set aside.
In a pan, melt about a 1/2
stick of butter and
then pour in the light cream and bring to a
boil. When the cream is beginning to boil,
slowly mix in the marscarpone. After it has
melted, slowly add the other cheeses giving
them time to melt and blend into the cream.
The sauce will be ready when all the cheese
has been mixed in and it comes to a boil
again. If the cheese precipitates out of
solution, then cool and add extra
mascarpone.
If you are not an idiot, you
should have been
making the pasta all along and it'should now
be ready to serve with the cheese sauce
over it. If, at this point, you still need
instructions about that sort of thing, pass
this book on to someone with half a brain.
Serves two: a man with a future
and a
woman without a past.
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