Farfalle with chanterelles and blue cheese sauce
4 servings
20 minutes
Farfalle with chanterelles and blue cheese sauce is a refined dish of Italian cuisine that combines the tenderness of pasta, the rich flavor of forest mushrooms, and the spiciness of gorgonzola. The butterfly-shaped farfalle holds the creamy sauce well, enriched with aromas of nutmeg and oregano. Chanterelles, known for their mild nutty flavor, add unique depth to the dish. The blue cheese adds subtle spicy notes, making the taste more complex. This dish is perfect for a cozy dinner or a festive occasion, allowing one to enjoy true Italian gastronomic traditions. It is served hot with a glass of white wine or fresh bread.
1
Boil the pasta until al dente. Chop the onion and sauté in oil, add the chanterelles. Season with salt.
- Farfalle pasta (butterflies): 500 g
- Onion: 1 head
- Chanterelles: 350 g
- Salt: to taste
2
Melt 2 tablespoons of butter in a saucepan, add flour, and mix actively to avoid lumps.
- Butter: 2 tablespoons
- Wheat flour: 2 tablespoons
3
Heat the cream and pour it into the flour mixture — stir. Cut the cheese into pieces and add it to the mixture. Season with salt, pepper, nutmeg, and oregano. Cook without boiling until thickened. Then mix with chanterelles and serve with pasta.
- Cream 10%: 250 ml
- Gorgonzola cheese: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: pinch
- Oregano: to taste