Orecchiette with Gorgonzola and Walnuts
4 servings
30 minutes
Orecchiette with gorgonzola and walnuts is a delicate and exquisite dish from sunny Italy. The small ear-shaped pasta perfectly holds the rich creamy sauce with aromatic gorgonzola, while the walnuts add a crunchy texture and a hint of sweet bitterness. This flavor combination reflects Italy's rich gastronomic culture, where simplicity and sophistication go hand in hand. This dish is perfect for a cozy dinner or special occasion when you want to feel the warmth of Italian cuisine. Sprinkled with freshly ground black pepper, it gains a slight spiciness that complements the creaminess of the cheese and the richness of the nuts. Orecchiette with gorgonzola is a harmony of taste captured in every bite.
1
Cook the pasta in a large pot of boiling water according to the package instructions. Drain the water.
- Orecchiette: 250 g
2
Heat the milk and gorgonzola in a pan over medium heat for 3-4 minutes, or until the cheese melts and becomes thinner.
- Milk: 0.5 glass
- Gorgonzola cheese: 120 g
3
Add the pasta, then the walnuts. Sprinkle with pepper.
- Orecchiette: 250 g
- Crushed walnuts: 85 g
- Ground black pepper: 0.3 teaspoon
