Pasta is also a world of myriad sauces. Roasting vegetables is not speedy, unless you do it in advance or earlier in the day – then, it’s just a case of warming them through, melting the cheese and milk into a soft sauce, boiling the pasta and mixing everything. 3. Use Gorgonzola Dolce cheese. Cocoa by Sue Quinn … 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. Alternatively, forgo the vegetables and add a handful of chopped walnuts. As the weather warms, the cheeses in my pasta recipes lighten 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. Gorgonzola is a delicious blue cheese from the regions of Piedmont and Lombardy in Northern Italy. For quite some time, the discovery was simply called stracchino verde or stracchino di gorgonzola. Cover and cook for 10 mins or until the leeks start to soften. 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. 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. Forgotten, the rounds had developed musty coats and thin veins of mould within. In a large bowl, mix the FAGE Total with the pasta water, add the squash mixture and pasta, gorgonzola and toss. 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. With added vegetables it’s a great dinner option for the whole family. 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. … Pour over the cheese sauce, add half the walnuts and toss quickly, adding a little pasta cooking water if it seems at all stiff. Cook pasta in a large saucepan of boiling salted water until al dente, then drain, reserving 2 tbsp cooking water. asta is a world of myriad shapes. 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. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Again, add a dash of water if the sauce seems at all dry. It is also lunch for us almost every day. Cook spinach until wilted. ingredients and have been created to perfectly complement the La Famiglia Rana fresh filled tortelloni range. Put the herbs in a blender, pour in the olive oil and process to a rough, green paste. 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). 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. It is also lunch for us almost every day. Cook the pasta in salted, boiling water for 7-9 minutes, stirring occasionally to keep the pasta from sticking together. 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. It is a neat recipe: while the water rumbles to a boil, you make a simple and sweet tomato and garlic sauce. 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. https://www.bbcgoodfood.com/recipes/bacon-spinach-gorgonzola-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. Pumpkin and blue cheese both love sage and its musty bitterness, so united they make a superb, somehow luxurious trio. 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. Four minutes before the end of the pasta cooking time, raise the heat under the tomatoes, add the prawns and cook, stirring. I use packaged gnocchi that you can easily find in the pasta aisle, an imported brand being ideal. Drain and return the pasta to the saucepan. 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. Salty-sweet blue cheese with its pointed tang craves bitter flavours, according to food writer Niki Segnit, author of The Flavour Thesaurus. There are many stories as to the origins of gorgonzola. Pasta is a world of myriad shapes. Gorgonzola Pear and Walnut Pasta. Salt the pasta water, stir, add the pasta and cook until al dente. 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 Here are two more recipes. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain. https://www.jamieoliver.com/recipes/pasta-recipes/pear-gorgonzola-farfalle Meanwhile, cook the pasta according to pack instructions, drain reserving 3 tablespoon cooking water. Serve with a green side salad, if desired. In another large, deep pan, gently warm the oil and garlic, so the garlic sizzles and infuses the oil. Toast the walnuts first. Directions. 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. Toss with 2 tablespoons oil, then refrigerate for 1 hour or until cool. Heat the oil in a large, lidded frying pan over a low heat. Meanwhile, in a large skillet, cook onion in oil over medium heat for 15-20 minutes or until golden brown, stirring frequently. 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. Gorgonzola takes its name from a town in Lombardy. 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. Some take just seconds, others require days, but all are infinitely adaptable depending on what you have, want, need. Gorgonzola was famously aged in the grotte (caves) of Valsassina and Val Brembana, alpine valleys near Milan. Cook the pasta in a pan of boiling water for two minutes. Have all the ingredients for the sauce ready to go. Chop, then set aside. 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. Squeeze out any excess liquid from the defrosted spinach. ½ red onion, diced200g butternut squash or pumpkin flesh, diced2 tbsp olive oilSalt75g gorgonzola25ml milk6 sage leaves200g fusilli. If the pan seems dry, add a dash of water. As much as cooking and eating it, writing about pasta brings me joy. To make the pesto, heat a small frypan on medium-low heat and add the walnuts. Meanwhile, place the walnuts on a baking tray in the oven and put a timer on for 6 minutes to toast them lightly. Lie three of the pasta sheets on top and repeat the process with the remaining ingredients for two more layers. Store-bought gnocchi is just fine. Add walnuts and sage, toss and bake for a further 3-4 minutes. This Gorgonzola Pasta Bake has a crusty walnut and bread topping which makes it like a crumble. In a large bowl, toss the pasta first with the gorgonzola sauce, then add the squash mixture, toss again gently and serve immediately. Add the drained pasta to the spinach, stir through the mint and top with the walnuts. Drain thoroughly. Cool. Slice the pickled walnuts. Gorgonzola dolce is more common and, because it is softer, sometimes excavated with a spoon, rather than cut. Salt the pasta water, stir, add the pasta and cook until al dente. Resistance is futile: Rachel Roddy’s tagliatelle with gorgonzola and walnuts. 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. Heat the oven to 180°C/160°C fan/gas 4. Rachel Roddy’s fusilli with roast squash, sage and gorgonzola. You have options, too: fresh or frozen prawns, fresh or tinned tomatoes. 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. Bring a large pan of salted water to a boil, add the pasta and cook as per packet instructions. 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. Continue cooking for another minute. Franco Angeli recounts the most likely in his thorough and serious book about Italian cheese, Il Grande Patrimonio. 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. 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. The wonderful marriage of flavours from gorgonzola, pear and walnuts are brought together in this delectable pasta dish. It’s creamier and melts better than regular gorgonzola, avoid the packages of crumbles. 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. Serve immediately. Add the walnuts, garlic, oil and 80ml (⅓ cup) water to a blender or food processor and blend until smooth. Add the cubed gorgonzola, cream and a few grinds of black pepper, then stir until the cheese has melted. When the pasta is al dente, drain or lift it directly into the sauce, add the parsley, toss everything well and serve immediately. Add the leeks, season and stir to coat in the oil. Remove from the heat immediately. Over a low heat, melt the butter in a medium-sized saucepan. Bring a large pot of lightly salted water to a rolling boil. 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. Serve topped with more gorgonzola, the remaining walnuts and a generous grating of chocolate or finely blitzed cacao nibs. There are two sorts of gorgonzola. Once the pasta is ready, drain in a colander, leaving approximately 50ml of water in the pan to help form the sauce https://www.theguardian.com/lifeandstyle/2015/apr/23/10-best-winter-recipes 2. Cook spaghetti according to package directions. https://www.bbcgoodfood.com/recipes/broccoli-walnut-and-blue-cheese-pasta Heat a non-stick pan over medium heat. Add the garlic and cook for 4 mins until the leeks are completely soft. 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. Divide between bowls, sprinkle over the remaining walnuts, and serve. First of all, bring the water to the boil for the pasta. It's quick, simple and ingredients speak for themselves. Put the walnuts in a baking tray, then toast in the oven for 8-10 minutes until fragrant. Pasta Shells with Gorgonzola and Walnuts. Then, while the pasta cooks, you poach the prawns in the sauce, then mix. Turn off the oven. 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. 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 Toss for about 2 minutes, until the nuts are fragrant and toasted. Gently stir through the rocket and serve. 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. Reviews (54) Some claims even date the conception of this delicacy back to the late ninth century, making it … 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. 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. 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. 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. If you can find it, spaghettini is lovely here: the thin strands form a weave that nets the prawns for a second time. Cook the pasta in plenty of boiling salted water until al dente. 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 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. In a large bowl, combine spinach, green pepper, red pepper, yellow pepper and cooled pasta. Add walnut mixture to pasta with cooking water, toss to combine, then add Gorgonzola and toss again. Rachel Roddy’s spaghetti with prawn and tomato. https://www.finecooking.com/.../penne-with-spinach-gorgonzola-and-walnuts Every year, the town celebrates “la Sagra del Gorgonzola,” a festival that features the sumptuous cheese, at the end of September. 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