Gramigna with Gorgonzola Sauce

After different holidays, when we did not much care for eating right, we ate and drank traditional Hungarian dishes, drinks, it would be desirable to prepare something more healthy.
I love Italian cuisine, its simplicity and sophisticated style. Its ingredients are of high quality, and even a very simple Italian dish can be delicious. Pasta with different sauces is my favourite dish, and its variations depends only on fantasy. One of these dishes is pasta with a sauce made of Gorgonzola cheese.

This sauce is perfect for pasta, for the tortellini, and for gnocchi. In the region Emilia Romagna, I have become acquainted with a pasta shape called "Gramigna", which is already available in Hungary, and Gramigna has become one of the my favourite pasta shapes. Here I suggest the Gramigna with Gorgonzola Sauce.


Pasta Gramigna 250 g
Gorgonzola – 100 g
Cream – 200 ml
1 onion
1-2 сloves of garlic
extra virgin olive oil
salt, pepper, nutmeg, parsley and other seasonings of your choice


In a large pot of boiling, salted water, cook the pasta until almost done... al dente, about 8-9 minutes. Drain.
Fry chopped onion and garlic in some olive oil in a large sauce pan for a few minutes.
Add cream and let it cook for 2-3 minutes. Reduce the heat and add the Gorgonzola, bring to a simmer, until the cheese melts. Remove from the heat. Add the salt, fresh ground pepper and nutmeg. Mix the pasta with the Gorgonzola sauce. And the last thing is the fresh parsley.

Bonus:   roasted zucchini pieces

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