Gorgonzola is a dreamy cheese. The DOC seal (Denominazione d’Origine Protetta) – the Italian version of the German PDO seal or the French AOP seal – guarantees its origin from Northern Italy and the distinctive spicy note of this slightly sweet blue cheese. In our recipe, we enhance this flavor with cream and sautéed mushrooms. The acidity of the white wine used to deglaze adds balance.
Ingredients:
- 400 g Tortiglioni
- 400 g mushrooms
- 1 medium-sized onion
- 200 g Gorgonzola
- 200 ml cream
- 150 ml dry white wine
- Sweet paprika powder
- A handful of fresh parsley
- 1 tbsp cooking oil
- Salt & pepper
Preparation:
Finely dice the onions, slice the mushrooms into thick slices, chop the parsley, and cube the Gorgonzola. With all the preparations done, you can start cooking.
Cook the pasta in salted water until al dente according to the package instructions. While the pasta is cooking, prepare the sauce.
Heat the cooking oil in a pan over high heat and sauté the mushroom slices until browned on both sides. Then, reduce the heat. Add the onions and cook until they become translucent. Add the Gorgonzola cubes and deglaze with the white wine. Add the cream and let it simmer until slightly thickened.
Season to taste with salt, pepper, and plenty of sweet paprika, then add the chopped parsley.
Enjoy cooking!