Zucchini and Gorgonzola penne
Gorgonzola cheese comes in two varieties: spicy picante and sweet dolce, but you can also mix the two types of cheese to make this dish.As it is a rich sauce, we recommend using it with short pasta.
How to make it
1
Cut the zucchini into 1cm pieces, then cut each into thirds, and cut the gorgonzola cheese into 3cm cubes.
2
Put A into a frying pan and heat over low heat. When the garlic becomes fragrant, add the zucchini, shiitake mushrooms, salt and pepper and fry over high heat.
3
Once cooked, add B in order and simmer over medium heat.
4
Once boiling, add the parsley and cherry tomatoes, stir, and turn off the heat.
5
Bring a pot of water to a boil, add salt, and boil the penne rigate until it is slightly al dente (with a little core remaining in the center). (*Guideline: 13 minutes here)
6
Just before the penne is done, return the frying pan (2) to the heat and add the cooked penne and Parmesan cheese, mixing well.
Materials 4 people
-
- zucchini
- 1 bottle
-
- Shimeji
- 150g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tablespoon
-
- butter
- 30g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[B]
- White wine
- 30cc
-
- Gorgonzola Cheese Picante
- 65g
-
- Fresh cream
- 200cc
-
- Mince parsley
- 2 tbsp
-
- Cherry tomato
- 120g
-
- Parmesan cheese
- 30g
-
[Boil spaghetti]
- Pennedy
- 240g
-
- Boiled water
- 3L
-
- 1% salt content relative to salt water
- 30g
[PR]
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