Creamy chifferini with cheese
Ingredients
Serves 2
| 1 cup | Barilla Chifferini pasta |
| 1 tablespoon | Butter |
| 1/2 cup | Cream or milk |
| 1/2 cup | Grated cheese (mozzarella) |
| To taste | Salt and pepper |
| A pinch of nutmeg (optional) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook Barilla Chifferini pasta in salted water keep it al dente, then drain.
Step 2
In a pan, melt butter and add cream.
Step 3
Stir in cheese until melted and smooth.
Step 4
Add the cooked pasta and mix well to coat.
Step 5
Season with salt, pepper, and nutmeg.
Step 6
Serve warm.
Chifferini
Elbow is named for its twisted tubular shape that can vary in size and be either smooth or ridged. It originated from Northern and Central Italy, where they are traditionally used in soups.
- Shape Elbows
- Cook time 8 mins
- Pack size 400g
- Range Soup Pasta
Iftar
As the sun sets, discover warm and comforting recipes made to be shared, bringing families together around the table to gently break the fast.