Saturday, November 19, 2011

Pasta with Gorgonzola and Walnuts

A perfect pasta dish for the New Year's eve, very delicate taste, creamy and crunchy at the same time, it will delight your guests. I would suggest to use "Farfalle", the kind of pasta which is perfect for a cheese creamy sauce. Because of Gorgonzola cheese and walnuts this dish is very rich in calories I wouldn't reccomend to use egg pasta for it.

Serving 4
350gr Farfalle pasta
200 gr gorgonzola cheese
70 gr Parmigiano Reggiano cheese
2 Tbs Mascarpone cheese
20cl Cream
200 gr Walnuts in shell (or 100 gr shelled walnuts)
Salt to taste
Pepper to taste

Cut the Gorgonzola cheese.  Pour the cream in a small pan, add the gorgonzola and the mascarpone. On very low fire, cook till the cheese is melted. Bring a pan with 4 lt water to a boil.

Crush the shelled walnuts in a mortar.

When cheese is melted add the grated Parmigiano Reggiano, mix well. Cut the fire, set the sauce aside. When water is boiling add salt. Add the pasta, cook till "al dente".

Pour the cheese sauce in a large pan. Drain the Pasta.

Add the pasta in the pan. Stir well and cook for few further seconds.

Add the crushed walnuts, mix well. Taste for salt and pepper. Your pasta is now ready.

Serve it warm with a sprinkle of crushed walnuts and pepper. Buon appetito!

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