Pasta perfect for the autumnal table, Gorgonzola and pecans
This is a recipe I developed for Slow Travel. It’s a pasta I really love, and thanks to a fine friend from North Carolina, I have the pecans to make it with. It’s rich and crunchy and deeply satisfying to eat on these cold and gray days. Pecans are difficult to find here in Italy other than in my freezer or a big city like Rome, Milan or Torino.
Definitely use a mild blue cheese for this pasta. Experiments during the trial and testing period showed that to be essential. The pasta does moderate the flavor of the blue cheese, but not enough if you use a strong one. It become ammoniac with strong cheese.
Pasta with Gorgonzola and Pecans
* About 280 grams (10 ounces) of penne
* A huge pot of water
* A small handful of salt
* 1 tablespoon/cucchiaio olive oil
* A small onion, chopped somewhat finely
* A couple of handfuls of coarsely chopped pecans
* 250 grams (8 ounces - a typical package) of Gorgonzola dolce or other mild blue cheese, broken or cut into smallish pieces
Start the pasta water to boil. When the water is boiling, add the salt and the pasta and stir.
In a heavy frying pan, heat the oil, and add the onion, cooking it slowly until it is softened. Add the pecans and stir about to toast and crisp them. Add the broken up cheese to the fried onions and pecans, stirring to melt. Ladle a small amount of the pasta cooking water into the pan to make the sauce creamier. At this point, the pasta should be about done. It should be quite firm. Drain the pasta and toss it into the frying pan, stirring to coat the pasta with the sauce. Taste for salt and correct if necessary. Some cheeses are saltier than others, so you can’t tell ahead whether you’ll need it or not. Serve immediately, smoking hot.
Warning: This is a fast sauce. If it is cooked too long or cooked and reheated it will become lumpy and unpleasant. Gorgonzola piccante is very unpleasant in this sauce.
A fruit salad is nice with this if this pasta dish is your main course. And now let’s send it off to Ruth at Presto Pasta Night. Don’t forget to click into her terrific roundups to see what people all over the world are doing with the nicest noodles.
5 comments November 9th, 2007
