Speck and gorgonzola: the combination of two products with exceptional gastronomic personality can only lead to a remarkably flavoursome dish, perfectly suited to the embrace of Conchiglie Rigate.
 |
|
|
|
|
INGREDIENTS |
|
|
|
Conchiglie Rigate La Collezione Barilla |
350 |
|
g |
|
|
|
|
|
Creamy gorgonzola |
150 |
|
g |
|
|
|
|
|
Butter |
30 |
|
g |
|
|
|
|
|
Brandy |
1 |
|
small glass |
|
|
|
|
|
Chives |
1 |
|
tablespoon |
|
|
|
|
|
Nutmeg |
1 |
|
pinch |
|
|
|
|
|
Speck |
3 |
|
slices |
|
|
|
|
|
Whipping cream |
4 |
|
tablespoons |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Cut the speck into julienne strips, then sauté in butter, sprinkle with some brandy, then add the gorgonzola (cut into pieces) and the cream. Add salt and pepper, then the nutmeg; remove the sauce from the stove. |
|
|
| 2. |
|
Cook the Conchiglie Rigate La Collezione Barilla in plenty of salted water, drain when "al dente" and dress with the sauce (add some pasta cooking water if necessary). Sprinkle with chives, then serve immediately. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
|
For a lighter, more subtle dish, use cow milk ricotta instead of gorgonzola. |
|
|
|
|
 |
|
|
This boldly flavoured dish is best complemented with a slightly aged red wine with intense fragrance of wild cherry, a correct degree of alcohol and tannin content, such as a Valpolicella Veneta or a Chianti riserva Toscano. |
|
|
 |
|
