Four Cheese Sauce Mit Zucchini Auf Pappardelle

For the Quattro formaggi sauce with zucchini on pappardelle, cook the pasta in enough salted water until al dente. Cut the zucchini into small sticks and blanch briefly.

Melt the butter in a saucepan and add the flour, stirring constantly. Allow the flour to brown briefly, then deglaze with the wine.

Add whipped cream and mascarpone, stirring constantly. Let it boil down until the sauce thickens.

Remove the saucepan from the heat and stir in the pecorino, Parmesan and diced Gorgonzola until you have a homogeneous sauce.

Season to taste with salt and pepper. Spread the pappardelle on preheated plates, top with the steamed zucchini sticks.

Pour the Quattro formaggi sauce over it and garnish the Quattro formaggi sauce with zucchini on pappardelle with parsley.

Preparation Tip:

Quattro formaggi sauce with zucchini on pappardelle goes very well with a beef steak with a piece of herb butter on top.

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