{"id":11221335054,"title":"Luigi Guffanti Gorgonzola DOP Piccante Extra NS. Stag","handle":"luigi-guffanti-gorgonzola-dop-piccante-extra-ns-stag","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eOver 200 days Gorgonzola DOP Piccante\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants.  For connoisseurs of truly great cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003edark yellow, compact paste with intense blue-green marbling. The rind is dark reddish.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003every strong and slightly piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eMaximum 270 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e48 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10 -12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-30 cm diameter, h. 30-35 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies belonging to the Gorgonzola production and protection Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003eSuggested Recipe:\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"title recipe-title fn\" itemprop=\"name\"\u003eFarfalle with Zucchini and Gorgonzola\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003ch4 class=\"title-section\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/20090806-seriouslyitalian-pasta-thumb-625xauto-33308_large.jpg?v=1501394772\" alt=\"\"\u003e\u003c\/h4\u003e\n\u003ch4 class=\"title-section\"\u003eIngredients\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 medium zucchini (about 1\/2 a pound)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons butter\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 medium shallot, finely chopped\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 large rib of celery, finely chopped\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/2 pound farfalle, or another pasta shape\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 tablespoon freshly squeezed lemon juice\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e4 ounces Gorgonzola, piccante or dolce, cut in pieces\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons minced parsley\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 large sprigs basil, finely julienned\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-procedures\"\u003e\n\u003ch4 class=\"title-section\"\u003eDirections\u003c\/h4\u003e\n\u003col class=\"recipe-procedures-list instructions\" itemprop=\"recipeInstructions\"\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003ePlace 4 quarts of water in a large pot, season with salt and bring to a boil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eWash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eIn a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eIn the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eSeason the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1\/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eDrain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T11:29:28+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44328761550,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Gorgonzola DOP Piccante Extra NS. Stag","public_title":null,"options":["Default Title"],"price":1600,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/timthumb_b885e811-09db-4e88-8ff7-8aeddfd85786.jpg?v=1501394546"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/timthumb_b885e811-09db-4e88-8ff7-8aeddfd85786.jpg?v=1501394546","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eOver 200 days Gorgonzola DOP Piccante\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants.  For connoisseurs of truly great cheese.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect and texture:\u003c\/th\u003e\n\u003cth\u003edark yellow, compact paste with intense blue-green marbling. The rind is dark reddish.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003every strong and slightly piquant\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine.\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, pasteurised, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003euncooked, not pressed\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003edry\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003eMaximum 270 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e48 % F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e10 -12 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e25-30 cm diameter, h. 30-35 cm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies belonging to the Gorgonzola production and protection Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003eSuggested Recipe:\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch1 class=\"title recipe-title fn\" itemprop=\"name\"\u003eFarfalle with Zucchini and Gorgonzola\u003c\/h1\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"recipe-ingredients\"\u003e\n\u003ch4 class=\"title-section\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/20090806-seriouslyitalian-pasta-thumb-625xauto-33308_large.jpg?v=1501394772\" alt=\"\"\u003e\u003c\/h4\u003e\n\u003ch4 class=\"title-section\"\u003eIngredients\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 medium zucchini (about 1\/2 a pound)\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons butter\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons olive oil\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 medium shallot, finely chopped\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 large rib of celery, finely chopped\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 clove garlic, minced\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1\/2 pound farfalle, or another pasta shape\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003eSalt and pepper to taste\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e1 tablespoon freshly squeezed lemon juice\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e4 ounces Gorgonzola, piccante or dolce, cut in pieces\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 tablespoons minced parsley\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e2 large sprigs basil, finely julienned\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe-procedures\"\u003e\n\u003ch4 class=\"title-section\"\u003eDirections\u003c\/h4\u003e\n\u003col class=\"recipe-procedures-list instructions\" itemprop=\"recipeInstructions\"\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003ePlace 4 quarts of water in a large pot, season with salt and bring to a boil.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eWash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eIn a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eIn the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eSeason the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1\/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli class=\"recipe-procedure\"\u003e\n\u003cdiv class=\"recipe-procedure-text\"\u003e\n\u003cp\u003eDrain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Gorgonzola DOP Piccante Extra NS. Stag

Product Description
QAR 16
Maximum quantity available reached.

Price by KG

Over 200 days Gorgonzola DOP Piccante

This is a Gorgoznola DOP Piccante ripened for a period that is double (200 days) or triple (300 days) the norm and has a greater degree of blue marbling and a much more intense bouquet of aromas. The prolonged ripening period (more common in the past than now) makes the paste more compact and greatly enhances both the flavour and the aromas resulting from the penicillin. The aromas developed are very deep and elegants.  For connoisseurs of truly great cheese.

Organoleptic characteristics
Aspect and texture: dark yellow, compact paste with intense blue-green marbling. The rind is dark reddish.
Taste: very strong and slightly piquant
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines, rum. Hot Italian fruit chutney, red onion preserve, Vin Santo or Marsala gelatine.
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: Maximum 270 days
Production period: throughout the year
Fats: 48 % F-Dm
Weight: 10 -12 kg
Size: 25-30 cm diameter, h. 30-35 cm
Producers: dairies belonging to the Gorgonzola production and protection Consortium
Suggested Recipe:

Farfalle with Zucchini and Gorgonzola

Ingredients

  • 2 medium zucchini (about 1/2 a pound)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 1 large rib of celery, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound farfalle, or another pasta shape
  • Salt and pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 4 ounces Gorgonzola, piccante or dolce, cut in pieces
  • 2 tablespoons minced parsley
  • 2 large sprigs basil, finely julienned

Directions

  1. Place 4 quarts of water in a large pot, season with salt and bring to a boil.

  2. Wash the zucchini and trim the ends, then grate them on the largest side of a box grater and set aside.

  3. In a large saucepan, heat the oil and butter and sauté the shallot and celery over medium heat, stirring, until the vegetables soften and begin to turn translucent. Add the minced garlic and continue cooking for another minute. Add the zucchini to the pan and sauté until the zucchini begins to soften and wilt.

  4. In the meantime, add the pasta to the boiling water and stir occasionally as the pasta cooks.

  5. Season the vegetables with salt and pepper. When the pasta is almost al dente, add the lemon juice, 1/4 of a cup of the pasta cooking water and the cheese to the pan, stirring to melt the cheese. Stir in the parsley and basil and let the mixture simmer gently for a moment or two.

  6. Drain the pasta, reserving some of the cooking water in case it is needed; add the pasta to the pan with the sauce and toss to coat it completely. Let the pasta cook in the pan for a minute, adding a splash of the reserved cooking water if the sauce seems too tight. Transfer to a warm bowl and serve immediately.

 

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