1. Toast your pinenuts in a dry frying pan on medium heat, keep them moving and be careful not to burn or they taste bitter
2. Half and peel your shallots then thinly slice
3. Add tablespoon of butter and a tablespoon of olive oil to your frying pan, add the shallots and a teaspoon of coarse sea salt
4. Fry the shallots on a medium to high heat until crisp and golden. Remove from heat and place the shallots on sheets of kitchen towel to absorb the oil
5. Put the pan back on a low heat and add the Gorgonzola, grated Parmesan and cream, heat until melted and keep moving, season with pepper only
6. At the same time cook your pasta in salted water for the recommended time on the packet. When Al dente drain the pasta but retain a cup of water
7. Add the pasta and pinenuts to the cheese sauce and stir, it will thicken as the pasta absorbs the sauce. Add some of the retained pasta water until you’re happy with the sauce consistency
8. Serve in a bowl and sprinkle over the crispy shallots
Boun appetito!
isla_is
This looks delicious! I can’t wait to try your recipe!
kymilovechelle
I 🫶 Orecchiette
m0u53rgr3y
Make them pointy so they can be orecchiette di elfo.
jordanattales
I have to try this this week. That looks amazing. Thank you for sharing!
5 Comments
Serves 2
– 150g Gorgonzola piccante
– 50g Parmesan
– 150ml double cream
– 60g pinenuts
– 4 medium shallots
– 200g orecchiette pasta
1. Toast your pinenuts in a dry frying pan on medium heat, keep them moving and be careful not to burn or they taste bitter
2. Half and peel your shallots then thinly slice
3. Add tablespoon of butter and a tablespoon of olive oil to your frying pan, add the shallots and a teaspoon of coarse sea salt
4. Fry the shallots on a medium to high heat until crisp and golden. Remove from heat and place the shallots on sheets of kitchen towel to absorb the oil
5. Put the pan back on a low heat and add the Gorgonzola, grated Parmesan and cream, heat until melted and keep moving, season with pepper only
6. At the same time cook your pasta in salted water for the recommended time on the packet. When Al dente drain the pasta but retain a cup of water
7. Add the pasta and pinenuts to the cheese sauce and stir, it will thicken as the pasta absorbs the sauce. Add some of the retained pasta water until you’re happy with the sauce consistency
8. Serve in a bowl and sprinkle over the crispy shallots
Boun appetito!
This looks delicious! I can’t wait to try your recipe!
I 🫶 Orecchiette
Make them pointy so they can be orecchiette di elfo.
I have to try this this week. That looks amazing. Thank you for sharing!