Photo: Dean Cambray
Cheese and pasta must be one of the best combinations! Using the amazing artisan blue cheese, Gorgonzola Piccante made by Mauri, cheesy pasta is taken to the next level. It's so good that Will Studd refers to it as one of his favourite dishes! We're pretty sure that's how you're going to refer to it as well once you've tried it!
A delicious Italian blue cheese with history, being made since the 1920s! Gorgonzola Piccante is aged for around three months deep within the caves of Valsassina. This allows it to mature and develop more flavour. In comparison to the Gorgonzola Dolce it has a stronger flavour profile, but will still provide some sweet notes on your palate. This fine artisan cheese works magic in this Will Studd recipe! Continue reading or watch the video below for the full recipe of this amazing dish!
100-500g of top quality dried penne pasta
100g of unsalted butter
A good sized piece of Gorgonzola Piccante
5 sage leaves
100ml of double cream
A pinch of ground nutmeg
Freshly ground pepper
(optional parmigiano reggiano grated on top when served)
- Cook the pasta in well-salted water until al dente.
- Meanwhile, gently heat the butter in an open pan
- Once the butter is melted, slowly stir in the Gorgonzola Piccante broken into pieces, most of the cream and add the sage leaves.
- For a few minutes, simmer gently whilst stirring.
- Add the rest of the cream, a pinch of nutmeg and salt and pepper to taste.
- Take out the sage leaves, drain the pasta and then toss the sauce through the pasta.
- As an optional extra, add some grated parmigiano reggiano on top!
Try this recipe yourself, get hold of the star ingredient Gorgonzola Piccante in our November Globetrotter pack, order it here.
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Recipe courtesy of Will Studd