Pasta with Kamiennogórski blue cheese, capers and basil
Boil the pasta according to the instructions on the package. In a separate container (pan, pot) gently heat up the wine (up to 40°C). Dice the cheese and add to the warm wine. Heat up for 5-7 minutes on low heat, stirring continuously. The cheese should be melting. Add 1 table spoon of 18% fat cream. Put the pasta on a plate, pour the sauce over it. Decorate with capers and fresh basil.
by Wojciech Haramus- restaurant SWOJAKKaMos życzy Smacznego!
Towarowa street 41,
58-400 Kamienna Góra
tel./fax +48 75 744 23 21
tel. +48 75 744 61 00
fax. +48 75 744 21 36