Irresistible creaminess, inimitable flavour: Gorgonzola Dop , whether sweet or spicy, conquers the scene when it arrives on the table, in every dish. Even in desserts. With Paolo Bussolino guest in our editorial kitchen, we have prepared 5 incredible recipes for you. Here in the web preview, Spaghettoni with spinach and gorgonzola cream , a quick and easy recipe for a mouth-watering lunch or dinner!
First, let's know the ingredient
Gorgonzola Dop is one of the most loved Italian excellences, even abroad, where it is exported (from Europe to the United States, up to the East and Australia) for a considerable share of approximately 36% of production. It was born in the 9th century, apparently in the Lombard town of the same name, near Milan: according to legend, a shepherd hid some cow cheese in a cave to protect it from thieves.
Months later he found it with the characteristic veins, given by the typical blue mold. A new cheese was born, whose production grew steadily until it gained the designation of origin in 1955. In 1996 it was recognized and registered as a PDO product, in the two sweet and spicy types. It is produced with pasteurized cow's milk, coming from the areas of origin, with the addition of lactic ferments and molds. The sweet type then ages for 50 to 150 days, and the spicy one for 80 to 270 days.
SPAGHETTONI WITH CREAM OF SPINACH AND GORGONZOLA
Effort: Easy
Time: 35 minutes
INGREDIENTS FOR 4 PEOPLE
400 g cleaned new spinach
300 g spaghettoni or pici
100 g sweet Gorgonzola Dop
50 g fresh spreadable cheese
4 slices of SpeckAlto Adige Igp
Salt and Pepper
METHOD
Toast the speck slices in a hot pan, turning them on both sides for about 8-10 minutes over low heat. Turn off and wait for them to cool, then crumble them.
Boil the spaghetti in abundant boiling salted water.
Meanwhile, blend the spinach with the spreadable cheese and 50 g of gorgonzola, a drop of pasta cooking water, salt and pepper, obtaining a green sauce.
Pour it into a pan, drain the pasta and mix it in the green sauce.
Place the spaghetti on plates and complete with the remaining gorgonzola and crumbled speck.
Who is Paolo Bussolino?
A veterinarian by profession, a cook by passion, he is very organised, from the shopping to the preparation of the dish, up to taking care of its aesthetic appearance. He is a huge fan of gorgonzola in all its nuances, so much so that when he buys it he risks running out before it reaches the table. Among these recipes, his favorites are the testo cake and the hamburger, inspired by his passion for street foods.
This story originally appeared on La Cucina Italiana.
