Pasta with gorgonzola and walnuts (Lombardy)
Pasta 4 formaggi
15.12.2018
Pasta with ricotta and dried tomatoes
15.12.2018
Gorgonzola is one of the most famous Italian cheeses, distinguished by its characteristic sharp taste. The birthplace of cheese is Lombardy, the main production of the cheese is concentrated in the vicinity of Milan, Novara, Como, Pavia. The origin of the cheese dates back to the Middle Ages. It is his peculiarity of organoleptic properties and the presence of mold that remains no chances: either you love or hate him.
This time we propose a classic and compelling recipe of spaghetti with gorgonzola and walnuts. Quick and easy "first" dish for lunch or for unexpected guests. The presence of nuts gives a crunchy touch to the dish. Make sure you have all the ingredients available and cook this wonderful dish with us!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
serves
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Ingredients
- 320 g spaghetti
- 20 g Butter
- 180 g Gorgonzola Dolce (sweet) or another sort of blue cheese
- 80 g Philadelphia soft cheese
- 80 g walnuts roasted
- 4 pieces walnuts core, for decoration
- 5 g onion erba cipollina green onion with thin feathers
- 3 tbsp olive oil extra virgin
- coarse sea salt to taste
Ingredients
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Instructions
Preparation
- Cut into cubes 100 g of Gorgonzola, 80 g remain for decoration.
- Chop walnuts, but not finely.
- Pour water into a saucepan and place it on heat.
- Finely chop onion, after leave a few feathers for decoration.
Cooking
- Take the frying pan, place it on heat. Put a butter in it, heat up. Add walnuts to the frying pan, fry for a few minutes.
- Add chopped Gorgonzola to the other ingredients in the frying pan. Mix well.
- Put spaghetti to boiling salted water in a saucepan. IMPORTANT: cook the pasta according to the instruction, without cooking of 1 minute. Be sure to note the time. In our case, the pasta cooks 9 minutes according to the instructions, therefore, we cook it for 8 minutes.
- In the frying pan add one ladle of water, in which the pasta is cooked. Slow heat.
- Spaghetti are ready al dente (bite preserves internal elasticity). Drain the water.
- Add spaghetti to sauce and put frying pan once again on heat. Mix the contents well. Add a small amount of water, 30 seconds and our pasta is ready.
- Serve pasta in portions in a large flat / deep dish. Sprinkle with chopped onion. We lay out on the top gorgonzola. Decorate with onion feathers and walnuts.
- Enjoy your meal! Buon appetito!