Penne Pasta Gratin with Gorgonzola
- 150g Igor dolce gorgonzola
- 50 g Igor picante gorgonzola
- 350 g penne pasta
- 4 tbsp milk
- Cantarelli Parmigiano - Reggiano
Melt both types of gorgonzola in a pan with 4 tbsp of milk without bringing to the boil.
In the meantime cook the penne pasta so that it is "al dente".
Put everthing into a pyrex dish, sprinkle with Parmigiano and grill for 5 minutes or until golden brown.