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2. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. Cook the pasta in a pan of boiling water for two minutes. Add the garlic and cook for 4 mins until the leeks are completely soft. Add the cubed gorgonzola, cream and a few grinds of black pepper, then stir until the cheese has melted. With added vegetables it’s a great dinner option for the whole family. Gorgonzola dolce bought by the spoonful is what I like to squash on bread, grout celery like tiles with, and melt into sauce for tubby potato gnocchi or long pasta. The shopping list of the elderly woman ahead of me at the market a few days ago read: 55g of grated pecorino, four slices of mortadella and a spoonful of gorgonzola. Cool. Here are two more recipes. While the pasta cooks, take a small pan and, over a medium-low flame, melt the butter, and add the sliced garlic and sage leaves, leaving it all to bubble for a minute. Add walnut mixture to pasta with cooking water, toss to combine, then add Gorgonzola and toss again. Gorgonzola is one of the most ancient varieties of blue-veined cheese in the world and originates, so legend has it, from the town of its namesake in the northern Italian region of Lombardia. Chop, then set aside. ½ red onion, diced200g butternut squash or pumpkin flesh, diced2 tbsp olive oilSalt75g gorgonzola25ml milk6 sage leaves200g fusilli. Continue cooking for another minute. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve immediately. Four minutes before the end of the pasta cooking time, raise the heat under the tomatoes, add the prawns and cook, stirring. A simple tomato sauce for a perfect pasta bake or to enjoy with wiggly breadsticks - all easy to make for little cooks taking their first steps in the kitchen Published: 24 Oct 2020 Slice the pickled walnuts. You have options, too: fresh or frozen prawns, fresh or tinned tomatoes. Meanwhile, cook the pasta according to pack instructions, drain reserving 3 tablespoon cooking water. he shopping list of the elderly woman ahead of me at the market a few days ago read: 55g of grated pecorino, four slices of mortadella and a spoonful of gorgonzola. Pour over the cheese sauce, add half the walnuts and toss quickly, adding a little pasta cooking water if it seems at all stiff. … https://www.theguardian.com/lifeandstyle/2015/apr/23/10-best-winter-recipes new pasta sauce will have you going nuts La Famiglia Rana launches a brand new deliciously creamy Gorgonzola and Walnut sauce. To make the pesto, heat a small frypan on medium-low heat and add the walnuts. I use packaged gnocchi that you can easily find in the pasta aisle, an imported brand being ideal. As the woman behind the counter pushed the extremely small lump of cheese through the grater, sliced the dusty pink mortadella and scooped from a veined round of gorgonzola, there was chatter – about the uncollected rubbish reeking by the side of the market, a grandchild, but mostly about the gorgonzola itself, and how much the woman’s husband hated it as much as she adored it. In a large bowl, toss the pasta first with the gorgonzola sauce, then add the squash mixture, toss again gently and serve immediately. Gorgonzola dolce is more common and, because it is softer, sometimes excavated with a spoon, rather than cut. Pasta Shells with Gorgonzola and Walnuts. Serve with a green side salad, if desired. Salty-sweet blue cheese is melded with walnuts and sage, then tossed into fresh egg pasta to make a very dishy dish, Last modified on Tue 9 Jul 2019 04.24 EDT. Like the lady at the market, sweet is my preference, which is possibly the cheese equivalent of saying you like Dairy Milk more than a Lindt 70% (I’ll take a square of both, please). Turn off the oven. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. Add the walnuts, garlic, oil and 80ml (⅓ cup) water to a blender or food processor and blend until smooth. When the pasta is al dente, drain or lift it directly into the sauce, add the parsley, toss everything well and serve immediately. 1. Every year, the town celebrates “la Sagra del Gorgonzola,” a festival that features the sumptuous cheese, at the end of September. First of all, bring the water to the boil for the pasta. Gorgonzola is a delicious blue cheese from the regions of Piedmont and Lombardy in Northern Italy. Serve topped with more gorgonzola, the remaining walnuts and a generous grating of chocolate or finely blitzed cacao nibs. Divide between bowls, sprinkle over the remaining walnuts, and serve. Cocoa by Sue Quinn … It's quick, simple and ingredients speak for themselves. Pasta with Gorgonzola sounds like a posh meal you’d have in a restaurant, but this one-pot version brings you gourmet taste without all the fuss. The wonderful marriage of flavours from gorgonzola, pear and walnuts are brought together in this delectable pasta dish. Add walnuts and sage, toss and bake for a further 3-4 minutes. At some point in the 11th century, in a town called gorgonzola, an unnamed Lombardian innkeeper found some forgotten rounds of stracchino – a simple cheese traditionally made from the milk of cows after they return stracche (tired) from the high pastures of Valsassina. Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly. Rachel Roddy’s spaghetti with prawn and tomato. Alternatively, forgo the vegetables and add a handful of chopped walnuts. Cook spinach until wilted. Bring a large pan of salted water to a boil, add the pasta and cook as per packet instructions. Pumpkin and blue cheese both love sage and its musty bitterness, so united they make a superb, somehow luxurious trio. Dolce means sweet, and, although it is not actually sweet, gorgonzola dolce is certainly sweeter in nature, the veins lighter both in look and taste, and pleasantly tangy next to the creamy cheese. 200g fresh prawns, or 150g frozen3 tbsp olive oil1 small garlic clove, peeled and thinly sliced8 sweet cherry tomatoes, quartered, or 200g tinned cherry tomatoes (ie, ½ tin), drained of their juice1 small dried peperoncino (or 1 fresh chilli), finely choppedSalt½ tbsp chopped parsley200g spaghetti, spaghettini or linguine. There are two sorts of gorgonzola. Cook the pasta in salted, boiling water for 7-9 minutes, stirring occasionally to keep the pasta from sticking together. Cook the pasta in plenty of boiling salted water until al dente. Toss for about 2 minutes, until the nuts are fragrant and toasted. Drain the pasta in a colander, reserving a little of the cooking water (roughly 1⁄4 cup), toss in the cheese sauce and reserved cooking water, then, just before serving, toss through the pear and walnut pieces. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Cook spaghetti according to package directions. Cool. Over a low heat, melt the butter in a medium-sized saucepan. Put the herbs in a blender, pour in the olive oil and process to a rough, green paste. Gorgonzola Pear and Walnut Pasta. The pasta pot punctuates every working-from-home day in Italy: here, prawns and tomatoes join forces in a spicy coating for spaghetti, while cubes of pre-roasted squash are tossed in a cheesy sauce for fusilli, Last modified on Thu 19 Nov 2020 12.15 GMT. Meanwhile, keeping in mind that you want the pasta to be cooked at about the same time as the pumpkin, cook the fusilli in plenty of salted boiling water until al dente, then drain. Lifting the pan from the shelf, filling it with water, plonking it on the hob and hearing it rumble to the boil is a steady punctuation in my day – now more than ever. Fine needles are then inserted into the rounds, and these holes encourage and help the mould spores to do their thing and grow green-blue-grey veins that marble through the cheese. https://www.bbcgoodfood.com/recipes/bacon-spinach-gorgonzola-pasta While the pasta is cooking, put the garlic, walnuts and pine nuts in a food processor and pulse until blended, but not too much – you want the sauce to have a nutty bite to it. https://www.finecooking.com/.../penne-with-spinach-gorgonzola-and-walnuts Bring a large pot of lightly salted water to a rolling boil. It is also lunch for us almost every day. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. In a large bowl, mix the FAGE Total with the pasta water, add the squash mixture and pasta, gorgonzola and toss. Directions. Some take just seconds, others require days, but all are infinitely adaptable depending on what you have, want, need. Use Gorgonzola Dolce cheese. We were four in line, one woman twitching with impatience, but that didn’t matter – there was a tub containing about 600g of gorgonzola to be sealed and a story to finish. As the weather warms, the cheeses in my pasta recipes lighten In another large, deep pan, gently warm the oil and garlic, so the garlic sizzles and infuses the oil. It is a neat recipe: while the water rumbles to a boil, you make a simple and sweet tomato and garlic sauce. When ready – tender but with a slight bite – drain the pasta (saving a little of its cooking water) and tip it into a warm bowl. Cook pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tbsp cooking water. Add the leeks, season and stir to coat in the oil. Some small producers and farmers still work in this way, continuing to age gorgonzola in mysterious, dark caves, but mostly these conditions are recreated in factories. Heat the oven to 180°C/160°C fan/gas 4. 3. Rachel Roddy’s fusilli with roast squash, sage and gorgonzola. It is also lunch for us almost every day. 500g fresh or dried egg tagliatelle30g butter1 garlic clove, peeled and thinly sliced6-8 sage leaves75g gorgonzola, cubed100ml double creamSalt and black pepper1 handful shelled walnuts, roughly chopped. It’s creamier and melts better than regular gorgonzola, avoid the packages of crumbles. Gorgonzola takes its name from a town in Lombardy. Heat oven to 190°C/170°C Fan/Gas Mark 5; Boil the pasta with sliced leeks for 10 mins, then drain; In a large saucepan, melt the butter on a low heat; Add the flour and make into a paste Cover and cook for 10 mins or until the leeks start to soften. Drain thoroughly. Gently stir through the rocket and serve. https://www.bbcgoodfood.com/recipes/broccoli-walnut-and-blue-cheese-pasta When ready – tender but with a slight bite – drain the pasta (saving a little of its cooking water) and tip it into a warm bowl. 5 Lay some of the chicory on the base of the greased baking tin, packing it quite tightly, and scatter over some of the walnuts, then top with some of the gorgonzola bechamel. The latest addition joins the existing range of Genovese Basil Pesto and Parmigiano Reggiano sauces, all of which feature the finest quality P.O.D. If you can find it, spaghettini is lovely here: the thin strands form a weave that nets the prawns for a second time. My version of pasta Gorgonzola e noci only requires seven Heat the oil in a large, lidded frying pan over a low heat. The innkeeper declared his discovery delectable, and christened it erborinato, a term which probably comes from Lombardian dialect for parsley, for the green-blue marbling that ran through the newly born cheese. It was only at the start of the last century that it became gorgonzola, and was granted the cheese equivalent of a knighthood – DOC or protected status – in 1955. Toss with 2 tablespoons oil, then refrigerate for 1 hour or until cool. You can either deep-fry the onion and squash until golden, then blot with kitchen paper, or rub them with oil and salt, spread over an oven tray and bake at 180C (160C fan)/350F/gas 4 for about 30 minutes, until soft and golden at the edges.In another small pan, warm the gorgonzola, milk and sage very gently, so they form a soft sauce. Toast the walnuts first. Salt the pasta water, stir, add the pasta and cook until al dente. There are many stories as to the origins of gorgonzola. https://www.jamieoliver.com/recipes/pasta-recipes/pear-gorgonzola-farfalle Again, add a dash of water if the sauce seems at all dry. Remove from the heat immediately. Then, while the pasta cooks, you poach the prawns in the sauce, then mix. This Gorgonzola Pasta Bake has a crusty walnut and bread topping which makes it like a crumble. Heat a non-stick pan over medium heat. Squeeze out any excess liquid from the defrosted spinach. Put the walnuts in a baking tray, then toast in the oven for 8-10 minutes until fragrant. Gorgonzola was famously aged in the grotte (caves) of Valsassina and Val Brembana, alpine valleys near Milan. Salty-sweet blue cheese with its pointed tang craves bitter flavours, according to food writer Niki Segnit, author of The Flavour Thesaurus. Store-bought gnocchi is just fine. For quite some time, the discovery was simply called stracchino verde or stracchino di gorgonzola. If the pan seems dry, add a dash of water. Once the pasta is ready, drain in a colander, leaving approximately 50ml of water in the pan to help form the sauce As much as cooking and eating it, writing about pasta brings me joy. Resistance is futile: Rachel Roddy’s tagliatelle with gorgonzola and walnuts. Pasta is also a world of myriad sauces. As the woman behind the counter pushed the extremely small lump of cheese through the grater, sliced the dusty pink mortadella and scooped from a veined round of gorgonzola, there was chatter – about the uncollected rubbish reeking by the side of the market, a grandchild, but mostly about the gorgonzola itself, and how much the woman’s husband hated it as much as she adored it. Pasta is a world of myriad shapes. asta is a world of myriad shapes. Lifting the pan from the shelf, filling it with water, plonking it on the hob and hearing it rumble to the boil is a steady punctuation in my day – now more than ever. She is right, which is why sage, with its inherent musty bitterness, works so well here – as do the optional toasted walnuts, milky but with their slight nicotine-like bitterness, also adding a rubble of texture to the rich sauce. Have all the ingredients for the sauce ready to go. Reviews (54) Gorgonzola piccante, as the name suggests, is feisty and piquant; the prominent veins in this firmer, at times crumbly, cheese have a musty tang and bite – even a slightly metallic note. If you are using fresh prawns, set eight whole ones aside and clean the rest, pulling off the heads and shells, and easing out the dark “vein” along the back. We were four in line, one woman twitching with impatience, but that didn’t matter – there was a tub containing about 600g of gorgonzola to be sealed and a story to finish. Lie three of the pasta sheets on top and repeat the process with the remaining ingredients for two more layers. Salt the pasta water, stir, add the pasta and cook until al dente. Add the tomatoes and chilli, and raise the heat so they sizzle and soften – use the back of a spoon to squash the tomato quarters into the oil, so they are soft and saucy. Use a large saucepan; you need at least 8 pints (4.7 litres) of water for this quantity of pasta, with 1 level tablespoon salt added to it. Franco Angeli recounts the most likely in his thorough and serious book about Italian cheese, Il Grande Patrimonio. Forgotten, the rounds had developed musty coats and thin veins of mould within. The Milanese food writer Anna Del Conte describes the traditional process well, how gorgonzola is made from both the hot and cold curds of two milkings, how penicillium is added along with the rennet, and the curds pressed into 30cm rounds. Drain and return the pasta to the saucepan. If you like to make your own gnocchi, go for it! 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