It’s the sinful gourmet treat of Epicurean Milanese insiders. These tasty small-sized pasta with a nutty gorgonzola sauce, for a savory Dolce Vita meal.
For 4 persons / 10 min of preparation / 5 min cooking time
1. Prepare the sauce. Crush the nuts with the flat side of a knife. Heat the cream and the gorgonzola on a low flame. Add the nuts in the melted cheese, pepper and eventually salt.
2. Cook the orechiette in a big pot of salted boiling water.
When they are cooked al dente (about 2 min), drain them and put them back in the pot. Pour the sauce on top, mix during 1 to 2 minutes on a low flame. Serve.
Recipe by Mélanie Martin and photo by Philippe Vaurès-Santamaria excerpted from 100 recettes végétariennes, Carrément Cuisine collection at Hachette Cuisine.
Also discover the gnocchis with sbrinz cheese and the spaghetti carbonara of the restaurant Ida.
