- 500 g Barilla penne.
- 50% 100 cl thick cream.
- 2 cloves of garlic.
- 5 or 6 servings of Roquefort cream (that cheese contains no green crust for those it disgusts) or 1 slice of gorgonzola.
- 200 g parmesan.
- Emmental at will.
- 1 tablespoon of tomato puree.
- 4 slices of ham.
- salt, pepper.
Roast garlic finely chopped in a saucepan. Add Roquefort or Gorgonzola cream you let melt a little before adding any cream .
Add Parmesan and gradually, Emmental while mixing to good melting cheeses .
salt, pepper and seasoning check your tasting .
Once you have a homogeneous mixture, add the tomato puree ham and diced .
Cook your quills. Present them in bowls, top them with some sauce (not too much or it's disgusting) and add some parsley for decoration .
. Expect that
asks the recipe !!!!
Notes: My dad got the recipe right of best Italian restaurant in the city of Liege. The restaurant was bought for 20 years but the Liegeois still remember! Recommended wines: an Italian red wine