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