TABELIAAUTHENTIC RECIPE
Farfalle con Crema di Gorgonzola e NociFarfalle with Gorgonzola Cream and Walnuts
A luxurious pasta beloved in Lombardy, home of Gorgonzola. The rich blue-cheese cream contrasts with walnuts’ texture and bitterness. Keep strictly to low heat: even one boil spoils it. Choose mild Gorgonzola dolce.
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Ingredients (4 servings)
- Farfalle320 g
- Gorgonzola dolceUse mild dolce; piccante is too strong150 g
- Walnuts, roughly choppedDry-toast in a frying pan to release their aroma80 g
- Heavy cream (at least 35% fat)150 ml
- Unsalted butter20 g
- Parmigiano Reggiano40 g
- RadicchioFinely shredded; its bitterness contrasts with Gorgonzola’s sweetness80 g
- Black peppera little
Method
Toast the walnuts
- 1 Dry-toast the walnuts in a frying pan over medium heat for 3–4 minutes.
- 2 When lightly colored and fragrant, remove and roughly chop.
Ready when
They are ready when lightly colored and fragrant.
Prepare the cheese
- 1 Break the Gorgonzola into small pieces so it melts easily.
Ready when
This is complete when all the cheese is broken up.
Cut the radicchio
- 1 Finely shred the radicchio.
Ready when
This is complete when all of it is cut.
Warm the cream
- 1 Put 20 g butter and 150 ml heavy cream in a frying pan over low heat.
Ready when
Continue when warmed.
Melt the Gorgonzola
- 1 Add the Gorgonzola and melt slowly, pressing with a wooden spoon.
Ready when
Continue when it has melted smoothly.
Caution
Never boil: high heat separates the fat from Gorgonzola and makes it grainy.
Finish the sauce
- 1 MeanwhileStart bringing a large pot of water to the boil, with 10 g salt per 1 L water.
- 2 Add 40 g Parmigiano and melt into the sauce.
- 3 Add the radicchio and cook over low heat for 1–2 minutes until wilted.
- 4 Add 3–4 grinds of black pepper.
Ready when
This is complete when the radicchio is wilted and the sauce is ready.
Cook the pasta
- 1 Add the farfalle to the prepared boiling salted water and cook al dente, 1 minute less than the package instructions.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out when al dente.
Coat the pasta
- 1 Lift out the farfalle al dente, transfer to the frying pan and toss.
- 2 Adjust the sauce with 2–3 tbsp cooking water; the generous Gorgonzola makes it set easily.
Ready when
This is complete when the sauce coats everything.
Scatter with walnuts and pepper
- 1 Plate and scatter generously with the toasted walnuts.
- 2 Grind black pepper over to finish.
Ready when
The dish is ready once walnuts and pepper have been added.
About this dish
About 20 km east of Milan lies the small town of Gorgonzola. The origins of its namesake cheese are said to reach back to the Middle Ages, and as a Lombard DOP cheese it is deeply rooted in northern Italy’s food culture.
Walnuts are harvested in northern Italy’s hills in autumn and stored for winter tables. Pasta combining Gorgonzola and walnuts is enjoyed in homes and trattorias in cooler weather, a primo that pairs well with wine.
Today it is widely made with dried pasta such as farfalle or penne as an accessible northern Italian cheese pasta. Combining regional cheese and autumn nuts, it continues to convey Lombardy’s richness.
Bring the full course home next weekend.
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