"a new twist over a uncommon pasta, which balances the three ingredients with the bitterness of dark chocolate, the unique taste of gorgonzola, and the flavour of walnuts"
serving 3 to 4 people
- 600g of Chocolate Fettuccine
- 200g of Gorgonzola Cheese
- 120g of Peeled Walnuts
- 100ml of Milk
- black pepper (enough for your own taste)
- a tablespoon of cooking salt (for the pasta)
- a pot for cooking the pasta
- a pan
how to proceed
Cut the walnuts in small crumbles and leave it aside
Take the pot, fill with abundant water, and wait until boils
in the meanwhile, put into a pan the gorgonzola cheese, the milk and the walnuts, then turn on the fire. Let it melt slowly, when the cheese is melted completely, leave the pan on a really low fire just to keep the temperature warm, or the cheese will tend to thicken again!
When the water is boiling, add the salt and the chocolate fettuccine.
After 30 seconds of cooking, remove the pasta with a colander, and pour it into the pan with the sauce we made. In case the sauce is a bit thick, add a tablespoon of the cooking water and stir with the pasta!
sprinkle some black pepper on the top, and ready to serve!
Butter and Sage Cappelletti
"A basic and traditional recipe to taste the cappelletti in a simple way, without covering the original taste"
Serving 3 to 4 people
- 600g of your favourite Cappelletti
- 60g of Butter
- 12g of sage leaves
- 1 table spoon of Parmigiano Reggiano
- 1 table spoon of cooking salt
- a big pot
- one large pan
how to proceed:
add water into a big pot until 3/4 of capacity, wait until it boils
add the salt, then the cappelletti,
cook for 6 minutes (al dente) to 7 minutes
In the meanwhile, put the pan on fire, then add the butter and the sage leaves.
with a low fire melt the butter mixed with sage, until became clear but not burned.
the cappelletti should be now ready to be mixed with the butter and sage, in the pan or into a bowl.
sprinkle the parmigiano on top, and ready to serve!