Strozzapreti mushrooms and gorgonzola cheese
Mushroom and gorgonzola strozzapreti is a tasty pasta dish made with fresh mushrooms and a cream cheese sauce.
Ingredients
- Strozzapreti 320 g
- Spicy Gorgonzola 300 g
- Whole milk 60 ml
- Fresh prickly mushrooms 300 g
- Extra virgin olive oil 35 ml
- Timo 1 sprig
- Black pepper q.s.
Nutrition facts
Doses for: 4 people
Difficulty: Easy
Cost: Low
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Directions
To make strozzapreti with mushrooms and gorgonzola, remove the stalks of the mushrooms from the head, then clean the mushrooms by rinsing them under running water to remove the soil. Boil the cleaned mushrooms for about 15-20 minutes in plenty of water. Then in a frying pan sauté the mushrooms in evo oil for 3-4 minutes on a high heat, seasoning with a little salt and pepper. Take the cheese and cut it into small cubes
place 250 g of gorgonzola in a pan and add the milk, melt the cheese over moderate heat, stirring with a whisk until smooth, then turn off the heat and set aside.
Cook the strozzapreti in plenty of salted water for the time indicated on the packet. When the pasta is al dente, drain it with a slotted spoon and pour it directly into the pan with the mushrooms
incorporate the gorgonzola cream and stir with a spoon to season over a low heat. When the ingredients are blended, turn off the heat and season with the remaining gorgonzola cheese cubes and scent the dish with fresh thyme leaves. Your strozzapreti mushrooms and gorgonzola are ready, enjoy them hot!
