Scant 1/2 cup hazelnuts
1/3 cup milk
4 ounces gorgonzola cheese
2 tablespoons butter
Salt and pepper to taste
Chopped fresh parsley for garnish
About 3/4 to 1 pound tagliolini
For the sauce
Heat oven to 300 degrees and toast hazelnuts on a baking sheet for about 10 minutes. Rub them in a clean kitchen towel to remove the skins. Let them cool, then chop roughly. Set aside. In a small pan, slowly heat the milk. Add the gorgonzola in 3 or 4 pieces and stir just until the cheese melts. Swirl in the butter, season with salt and pepper and keep warm while you cook the pasta.
For the pasta
Cook the noodles in a large pot of boiling salted water. Drain the pasta, transfer to a heated serving bowl and toss with the sauce. Sprinkle the toasted hazelnuts on top. Garnish with parsley and serve.
Serves 4.
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