“Pasta with Ash”
Ready in 25 minutes: delicious pasta alla cenere with gorgonzola and olives
Standing in the kitchen for a long time after work? Don’t do it. From just four basic ingredients we make delicious pasta alla cenere – easy to prepare, delicious. The recipe.
Sometimes the simplest things are the best – for example “Pasta alla cenere”. “Pasta bi ax” is a traditional dish of Italian cuisine. Although the German translation of the dish doesn’t look very good, the ingredients are more like this: a sauce made of spicy Gorgonzola, sweet cream and hearty olives, with pasta, tossed in a little olive oil and sprinkled with salt. black pepper Finito, that is, it is necessary to obtain a unique rich and intense taste. With this dish you not only prepare a sensational taste experience for yourself after work, but also impress your loved ones.
Gorgonzola is one of the oldest cheeses in the world
Besides the olives, the main player in this flavor spectacle is the Gorgonzola. Of course, opinions differ when it comes to blue cheese with its perfectly sharp aroma, but the soft cheese is solely responsible for the rich and intense taste of the creamy sauce in this recipe – not without reason, of course. is one of the most famous cheeses in Italy and the world. But that’s not all. Gorgonzola is one of the oldest cheeses in the world. The first written mention of it can be found in 879 in documents from the city of Gorgonzola in Lombardy in northern Italy. Incidentally, the cheese was originally called Stracchino di Gorgonzola, which means “Tired of Gorgonzola”. The name goes back to the fact that the cheese was originally made in the fall when the cattle were tired from driving the cattle. Blue cheese, made from suitable cow’s milk, could be found in the meadows around the city, which served as natural growing and storage facilities.
Cast on stars and students in love
There are two legends about the true origin of Gorgonzola. The first one tells about a farmer who sees a star that explodes one night. Seeing them, he forgot everything around him, including the cheese he was making. In the morning, he found that the cheese had started from the previous night and was decorated with blue veins.
On the other hand, the second legend, the invention of blue cheese goes back to an amorous apprentice in a cheese factory who, instead of taking care of the cheese, went on a romantic rendezvous with a girl in the evening. When he returned the next morning, he found that the insects had died overnight. To hide the fake pax, he mixed the old rind with fresh rennet from the evening before and stored the cheese as usual – after a few months the cheese was streaked with blue veins and tasted amazingly good.
Whether the origin stories are related to the truth and which one is true will probably always remain a mystery. But it doesn’t matter, enjoying cheese is twice as much fun knowing the legends in mind. In any case, soft cheese turns any dish into an extra treat with a unique creaminess. Oh yes, and last but not least: Don’t be afraid of the pungent smell of gorgonzola, the sharp-spicy taste of gorgonzola with a subtle sweet note is smoother and more pleasant than evaporating cheese.
Recipe for aromatic pasta alla cenere
- 400 grams of penne
- 300 grams of Gorgonzola
- 300 milliliters of cream
- 150 grams of black olives, pitted
- virgin olive oil
- Black pepper
- Put the cream in a pan and heat it a little.
- Remove the face from the gorgonzola with a knife, then grate the cheese and add to the cream. Let melt while stirring.
- Peel the olives, finely chop and add to the sauce. Season with salt and pepper and grind a little.
- Meanwhile, bring a pot of salted water to the boil and cook the pasta according to package directions until al dente.
- Drain, return to pot, add olive oil and mix everything together.
- Then pour directly into the pan and mix with the Gorgonzola sauce. Leave it for a short time.
- Arrange on plates and serve immediately.