Penne with melted Gorgonzola and Savoy cabbage cream
Tags: Pasta Starter VegetarianIngredients
|
1
kg
|
|
|
50
g
|
|
|
600
g
|
carrots
|
|
600
g
|
savoy cabbage
|
|
1
litre
|
fresh whole milk
|
|
1
|
onion
|
|
as desired
|
garlic cloves
|
|
150
g
|
gorgonzola cheese
|
|
200
g
|
milk
|
|
150
g
|
olive oil
|
|
as desired
|
salt and pepper
|
|
as desired
|
freshly ground nutmeg
|
Preparation
Peel the carrots and blanch in salted water for approx. 8 minutes. Cut into cubes and sauté in a pan with oil, onion and two whole garlic cloves. Then remove the garlic, blend everything and set aside.
Prepare a béchamel sauce by heating the oil and adding the sieved Schär Flour Food Service Mix; stir for a few minutes with a whisk, gradually add the milk and season with salt, pepper and nutmeg as required. Set aside a quarter of the sauce for the savoy cabbage cream and add the pieces of gorgonzola and the carrot cream to the rest of the sauce.
Blanch the savoy cabbage leaves for about 5 minutes; add salt if necessary and mix with the béchamel sauce previously set aside.
Toast the hazelnut grains with a little oil.
Cook the Schär Penne in the cooking water of the savoy cabbage, drain when "al dente" and cream with the carrot and gorgonzola sauce.
Serving suggestion
Spread the savoy cabbage cream on the bottom of a flat plate and pour the creamed pasta with the carrot and gorgonzola sauce over it; garnish with a sprinkling of toasted hazelnut grains.
*Recipe created for us by the Hotel Institute "I. e V. Florio" d Erice (TP)
