Zucchini and Gorgonzola penne
Gorgonzola cheese includes dry picante and sweet dolce, but you can also make it by mixing two types of cheese. Short pasta is recommended as it is a rich sauce.
How to make it
1
Cut the zucchini into 1cm small pieces, then cut into triple pieces, and cut the gorgonzola cheese into 3cm squares.
2
Put A in a frying pan and place on low heat. When the garlic smells, add 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 it reaches a boil, add the parsley and cherry tomatoes, mix and turn off the heat.
5
Boil water in a pot, add salt, and boil the pennerigate until it has a slightly firm al dente (the core remains in the center). (※Guideline: 13 minutes here)
6
Just before the penne is boiling, reheat the frying pan from [2] and add the boiled penne and Parmesan cheese and mix.
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
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