RCI-ND.002.0079.001
Pasta alla gorgonzola
If you have the misfortune to suffer any serious ailment, such as hypochondria, or are of a nervous disposition, or are worried sick about your carbon footprint and think that sending a cheque to some "offset company" in Mongolia will do the trick, please keep away from this recipe !!
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- of the strongest Mountain or Valley Gorgonzola cheese you can buy. (I don't care what anyone else says500 gan alternative cheese will NOT do!!)
- a few drops of olive oil1 unit
- 150 g
- a pinch of mixed Herbs1 unit
- 1 unit
- 1 unit
- on standby - 1 glass of fresh milk1 unit
- penne or your favourite pasta (though a "ridged" pasta is the best for this recipe!)1 unit
- 1 unit
Method
1
Put on the pasta to cook in plenty of salted water.
10 minutes
2
Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
8 minutes
3
If the sauce remains too thick, add a little of the milk and heat up once again.
2 minutes
4
Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
2 minutes
5
Once the pasta is cooked, drain well and tip into a mixing bowl.
2 minutes
6
Add the Gorgonzola sauce, and using a wooden spoon, mix well.
2 minutes