Penne with gorgonzola and walnuts sauce "Penne al gorgonzola e noci"


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Categories:Italian Recipes / Pasta /


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Pasta is a very versatile dish. Always different, allowing almost any combination of ingredients, flavors and colors.
If you like italian kitchen , then you must try this classic italian recipe "Penne al gorgonzola e noci" (Penne with gorgonzola cheese and walnuts sauce).
Gorgonzola is an Italian cheese with noble mold, originally created in the town with the same name, near Milan (in 879). The Italians falled in love with this type of cheese they used it in a variety of sauces and dressings, over steaks, pasta or vegetables. Currently, gorgonzola cheese is manufactured in various kinds (sweet or spicy) in many regions of Italy, but italians kept the name of the first city that made it famous .
The combination of gorgonzola with walnuts is extremely successful and, therefore, this sauce has become famous both in Italy and abroad.

Ingredients:
-penne (ideally whole wheat and durum)
-butter
-gorgonzola
-milk
-dry white wine
-ground walnuts
-salt and black pepper


Why didn't I give you the quantities? Because you do not need them :). Honestly, Italian cuisine is a cuisine very tolerant, you are free to play with ingredients and recipes , adapting to your own taste.
However I will telI you the amounts I used for this delious recipe, as a the guide, but you should not be stressed when coocking italian. They don't mesure the ingredients, so nor should you.
Cook "al dente" approx. 200 grams of penne pasta ("al dente" means to remain a little hard), drain the pasta and rinse with cold water. Let the pasta in a colander and start preparing the sauce.
Melt 2 tablespoons of butter over low heat. Then add the gorgonzola cheese cut into cubes (about 200 grams gorgonzola), stirring constantly to melt.


Immediately pour 200 ml of milk and stir constantly, until the cheese is completely mellted. When the mixture is hot, add 150 ml of white wine and keep stirring, cook over the low heat, until the sauce is reduced, about another 10-15 minutes.


Finally add ground nuts (3 tablespoons), stir to combine.


The sauce is ready: low consistent and well homogenized.


Add the pasta into the sauce, mix well and allow to cook a little (just a minute) in this fragrant gorgonzola sauce.
Serve immediately. You can sprinkle grated parmesan over the top and garnish with whole walnuts.


This dish can also be served fine strips of prociutto.


This penne recipe can be a main or a side dish. It goes beautifully with chicken, if you want it as a side dish.


Good appetite!