Maccheroni n.37 with acacia honey and blue cheese


Maccheroni n.37 with acacia honey and blue cheese



  • Maccheroni n.37 La Molisana   320g
  • Fresh cream   500ml
  • Grated parmesan cheese   150g
  • Blue cheese   120g
  • Cooked ham   100g
  • Butter   100g
  • Chopped shallots   60g
  • Acacia honey   1 tablespoon
  • Bay   1 leaf
  • Bread crumbs   to taste
  • Butter for greasing baking dish   to taste
  • Salt   to taste


In a pan melt the butter, sauté the minced shallot with the bayleaf , add the ham cut into julienne strips. When cooked, set aside.

In another sauce pan heat the fresh cream, add the grated cheese , stirring with a whisk continue cooking over low heat for about 10 minutes, add the blue cheese and honey and bring to a boil. Remove from heat and add to the sauce cooked ham leaving it flavoring.

In boiling salted water cook the Maccheroni 37, drain when al dente and mix the sauce.

Grease a baking dish, skip the bread and join the pasta. Sprinkle with parmesan cheese and cook in the oven at 180 degrees for 15 minutes.

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Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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