in Italy

Orecchiette with rocket and gorgonzola sauce

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Ingredients for 4 servings:

  • 400 g pasta (orecchiette)
  • 50 g butter
  • 4 tbsp milk (approx. 80 ml)
  • 50 g Gorgonzola, weight without rind, diced
  • 30 leaves of arugula, washed, dried and roughly chopped
  • Salt
  • Black pepper, freshly ground
  • 2 tbsp Parmesan, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Orecchiette with rocket and gorgonzola

Cook the orecciette in plenty of salted water until al dente. Meanwhile, heat the butter and milk in a pan over low heat and melt the Gorgonzola while stirring. Then stir in the arugula, let the sauce cook for 5 minutes, and season with salt (carefully, as the Gorgonzola is usually quite salty) and pepper. Drain the pasta and add it to the sauce. Sprinkle with Parmesan cheese, mix well, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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