gorgonzola pasta_1

Gorgonzola pasta

 Spinach tortelli with gorgonzola in tomato sauce
Gorgonzola pasta is a classic combination that regularly acquires a twist. This recipe has been adapted from a Gorgonzola Recipe Book, where it is attributed to the cook Paolo Viviani, who works at a restaurant in Novara. His version is jet black from the use of vegetal charcoal. An alternative could be squid ink, I presume, but neither of these two additives could be found in my cupboard, so I made the green spinach version instead. The colour shock on a plate is quite effective. Especially in winter when most foods are dull brown.

If you want to sample gorgonzola and other Italian cheeses you could try this Italian cheese primer, but I suppose gorgonzola is available in most supermarkets throughout the world.

Ingredients
For the pasta
100 g pasta flour
3 egg yolks
50 g spinach

For the filling
200 g gorgonzola
50 g ricotta
1 tbsp grated parmesan
Salt and pepper

For the sauce
200 ml tomato puree (passato di pomodoro)
salt and pepper
1 candied lemon

Preparation
Make a volcano of flour on a clean table.
Blend spinach with egg yolks and pour some of the mixture into the mount of the volcano.
Use a fork to amalgamate spinach and egg yolk with the flour.
Gradually add more spinach and egg, till you have a tough dough.
Use the heal of your hand for kneading, when the fork is no longer useful.
Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once.
If the edges are frayed, add more water, and if the dough seems sticky, add more flour.
Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading) until the dough turns workable and elastic.
Decrease the width of the pasta machine gradually, one step at a time.
Cut the pasta out in even squares.
Leave the pasta on wire rack covered by a clean tea towel.

Mix gorgonzola with ricotta, parmesan, salt and pepper
Place a spoonful of filling on each pasta square
Fold the squares to make a triangle and unite the ends.
Heat the sauce

Cook the tortelli in boiling salted water for 3 minutes
Place the gorgonzola pasta on a circle of sauce and decorate with strips of candied lemon peel.

Other homemade pasta recipes

Walnut sauce for pasta in less than 10 minutes

Tasty pecorino stuffed ravioli from Sardinia – Culingionis

Spinach and ricotta cannelloni

Homemade ravioli recipe with radicchio filling

Ravioli with Jerusalem artichokes

gorgonzola pasta

8 replies
    • admin
      admin says:

      This one is more of a booklet that was handed out at WTM last year. But I’m sure there’s a proper Gorgonzola cookbook somewhere as well.

      Reply

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