“Pasta with ash”
Ready in 25 minutes: a delicious pasta with cenere gorgonzola and olives
Standing in the kitchen for a long time after work? Do not do. From just four of the main ingredients, we conjure up a delicious pasta with cenere – easy to make, great taste. Recipe.
Sometimes the simplest things are the best – “Pasta alla cenere” for example. “Ash pasta” is a traditional dish of Italian cuisine. Even if the German translation of the dish doesn’t sound very inviting, the ingredients are all the more so: A sauce made from spicy Gorgonzola, fine peel and plump olives, poured with a little olive oil and seasoned with salt. pepper. Finito, that’s all, that’s all it takes to achieve a uniquely rich and intense flavor. With this dish, you will not only create a sensual taste experience after work, but you will also impress your loved ones.
Gorgonzola – one of the oldest cheeses in the world
In addition to olives, the main creator of this taste game is Gorgonzola. It is true that opinions about blue cheese with an unmistakably spicy aroma differ, but only soft cheese in this recipe is responsible for the full and intense taste of the cream sauce – there is no reason for one. The most famous cheeses in Italy and the world. But that’s not all. Gorgonzola is one of the oldest cheeses in the world. Its first written mention can be found in documents from the town of Gorgonzola in northern Italy, Lombardy, in 879. By the way, the name of the cheese was originally Stracchino di Gorgonzola, which means “tired of Gorgonzola”. The name derives from the fact that the cheese was originally made in the autumn when the cows were tired of driving. Blue-veined cheese made from suitable cow’s milk could be matured in cages around the city, which were natural places for maturing and storage.
From flying stars and in-love trainees
There are two legends about the exact origin of Gorgonzola. The first is about a farmer who saw a star fall one night. Shocked to see them, he forgot everything around him, including the cheese he was making. The next morning, he discovered that the cheese of the night before had begun to mold and had blue veins.
Another legend, however, follows the invention of blue-veined cheese from an apprentice in love with a cheese factory who, instead of taking care of the cheese, went to a romantic appuntamento amoroso with the girl in the evening. When he returned the next morning, he discovered that the curd had been moldy overnight. To hide the faux pax, he mixed the old curd in the evening with the fresh curd in the morning and smoothed the cheese as usual – a few months later the cheese was streaked with blue veins and tasted wonderfully intense.
Whether the stories of origin are true and which one is true will probably remain a mystery. But it doesn’t matter, enjoying cheese is twice as much fun in terms of legends. In any case, soft cheese turns any dish into an extravagant treat with incredible creaminess. Oh yes, and last but not least: don’t be discouraged by the intense aroma of Gorgonzola, the spicy-spicy taste of Gorgonzola with a subtle sweet note is softer and finer than the evaporation of the cheese.
Aromatic pasta down cenere recipe
- 400 grams of pennies
- 300 grams of Gorgonzola
- 300 milliliters of cream
- 150 grams of black olives, without stones
- local olive oil
- Black pepper
- Put the cream in a pan and heat a little.
- Remove the cream from the gorgonzola with a knife, then chop the cheese and add to the cream. Let melt while stirring.
- Drain the olives, chop very finely and add to the sauce. Season with salt and pepper and simmer over low heat.
- In the meantime, bring the salted water to a boil in the pot and boil the paste al dente according to the instructions on the package.
- Drain, lift into a pot, add a drop of olive oil and mix everything together.
- Then pour directly into the pan and mix with the Gorgonzola sauce. Leave to stand for a short time.
- Spread on plates and serve immediately.