Referred to as pasta alla cenere in Italy, this simple gorgonzola pasta with olives is a scrumptious creamy connoisseur dish that has solely 3 fundamental components. Plus, it takes lower than half-hour to make! Good as a weeknight deal with and particular sufficient to serve to visitors!
What does alla cenere imply?
Cenere in Italian means ashes or cinders. Though the origins of pasta alla cenere are unsure, some Italian meals writers say the title comes from the chopped olives on this dish which appear like ‘ashes’. Provided that Italy is house to quite a lot of energetic volcanoes, this is smart, I assume.
No matter its origins, I discovered lots of Italian blogs and meals websites with a recipe for pasta alla cenere, so it’s clearly a preferred Gorgonzola pasta recipe! I confess, I hadn’t eaten it earlier than, however we love gnocchi or pasta with gorgonzola! At first, I wasn’t certain about combining gorgonzola with olives however wow they go collectively fantastically. I’m certain you’ll agree in the event you attempt it!
What are the origins of Gorgonzola?
Gorgonzola is a really outdated Italian cheese that dates again to Roman occasions. Some meals historians say that it was first made in 879 AD within the Northern Italian city of Gorgonzola, near Milan. Sure, there’s a city known as Gorgonzola!
Nonetheless, others consider Gorgonzola was born in Pasturo, a city within the Valsassina in Lombardy. Both manner, it’s the city that gave Gorgonzola cheese its title that continues to be essentially the most well-known regardless that it’s now not a middle of Gorgonzola manufacturing.
These days, Gorgonzola is produced all 12 months spherical, but it surely was initially made within the autumn with cow’s milk from herds that had been introduced right down to the Po Valley from their summer time grazing within the Alps.
Apparently, the folks of Gorgonzola and the encompassing farms started making this cheese to be able to preserve all of the cow’s milk that was obtainable over a brief time period.
This primary Gorgonzola cheese was known as ‘stracchino’, which means drained in Italian This was a reference to the milk that got here from cows that had been exhausted after their lengthy migration south!
Yow will discover out extra in regards to the historical past and manufacturing of Gorgonzola on the web site of the Italian consortium for the safety of Gorgonzola cheese. In addition they have tons of nice recipes and never only for gorgonzola pasta!
What’s the distinction between Gorgonzola dolce and Gorgonzola piccante?
Gorgonzola lovers will know that there are 2 kinds of this cheese, dolce (which means candy) and piccante (which means spicy). Gorgonzola dolce is softer and solely barely spicy. Gorgonzola piccante is clearly spicier, plus its extra blue-veined, thicker and crumblier.
In accordance with the Gorgonzola consortium web site, each varieties are made with pasteurised cow’s milk, milk enzymes and chosen moulds that give the cheese its blue/inexperienced streaks. Candy Gorgonzola dolce is matured for 50-150 days, whereas spicy Gorgonzola piccante is matured for 80-270 days.
Is Gorgonzola a blue cheese?
Gorgonzola is a blue cheese but it surely’s softer, milder and creamier than most different varieties. It’s attention-grabbing that exterior of Italy these cheeses are known as blue cheeses. Italians confer with them as ‘formaggio verde’, which means inexperienced cheese!
The Gorgonzola on this pasta alla cenere recipe.
Most Italian recipes for this gorgonzola pasta with olives name for candy Gorgonzola (dolce). That’s what I used. Nonetheless, I’ve seen pasta alla cenere recipes made with spicy Gorgonzola (piccante). So, if that’s what you’ve, I feel it could work effectively too. That is actually a pasta recipe for Gorgonzola lovers. However, if you’re not, you may exchange the blue cheese with ricotta.
The olives on this Gorgonzola pasta recipe.
This recipe has black olives. I used my favourites, taggiasca olives. These are extra darkish brown/inexperienced than black. They arrive from Liguria notably the Alpes-Maritimes space and are also called cailletier olives. Taggiasca are the identical sort of olives the French use in salad Niçoise.
After all, you should utilize different kinds of black olives. Some Italians cheat a bit and make the most of ready-made coarse olive paté. The recipe I adopted known as for pitted and finely chopped olives.
I chopped them with a knife, however it’s also possible to give them a whirl in a meals processor. Nonetheless, watch out to not purée them. You need these items of olives in your pasta alla cenere!
Making this recipe vegetarian.
As I discussed above, this recipe is tremendous simple to make and has solely 3 fundamental components. Aside from the gorgonzola and olives, all you want is a few milk or cream to make the creamy sauce. You can too add some grana or Parmigiano to thicken the sauce or when serving. However, neither these two cheeses nor Gorgonzola are vegetarian as a result of they’ve animal rennet in them.
To make a vegetarian model of this recipe, you’ll want vegetarian parmesan and blue cheese. Some kinds of blue cheese are undoubtedly made with out animal rennet. Italian dolcelatte is the closest to Gorgonzola. English Stilton is vegetarian and a few variations of Danish Blue are too. Apparently, there are a variety of different vegetarian blue cheeses available on the market. So, verify the labels or ask your cheesemonger.
The pasta used on this recipe.
Pasta alla cenere is most frequently made with pasta tubes like rigatoni or penne. I used penne pasta from certainly one of my favorite pasta firms from Gragnano, Di Martino. Gragnano is a city near Naples that’s been a pasta making centre for about 500 years.
I went there a few years in the past on the invitation of a subsidiary firm of Di Martino known as Pastificio dei Campi. If you wish to study extra about Gragnano and the pasta made there, you may take a look at the publish about my go to.
An excellent-fast connoisseur recipe!
Usually we think about connoisseur dishes to be complicated and time consuming to make. This simple Gorgonzola pasta recipe with olives is unbelievably easy and but the result’s a dish you’d be glad to have in an upmarket Italian restaurant!
Step-by-step directions.
1)Put a big pot of water on to boil for the pasta. Add salt as soon as it begins to boil and convey to a boil once more. Prepare dinner the pasta al dente in keeping with the directions on the packet.
2)Pit and chop the olives ino small items and reduce off the pores and skin from the Gorgonzola and reduce it into chunks.
3) Soften the Gorgonzola into the milk or cream over a low warmth in a deep skillet or massive saucepan.
4) Then, add the olives and a few contemporary thyme or marjoram to the cheese sauce. Lastly add the cooked al dente pasta plus some starchy pasta cooking water to the sauce, combine over a medium warmth and serve instantly. Really easy and so scrumptious!
Should you make this recipe I’d love to listen to the way it seems and in the event you preferred it. Please depart a remark right here on the weblog or on The Pasta Mission Fb web page. Trying ahead to listening to from you!
Buon appetito!
Simple and Creamy Gorgonzola Pasta with Olives (pasta alla cenere)
Referred to as pasta alla cenere in Italy, this simple and creamy gorgonzola pasta with olives is a scrumptious connoisseur dish that has solely 3 fundamental components. Plus, it takes lower than half-hour to make! Good as a weeknight deal with and particular sufficient to serve to visitors! Additionally delish as a facet dish with hen, pork or beef!
Elements
- 14 ounces penne or rigatoni pasta or different pasta tubes
- 10.5 ounces Gorgonzola Dolce or vegetarian blue cheese or ricotta
- 7 Floz full fats milk or contemporary cream
- 3.5 ounces black olives pitted and chopped. I used taggiasca olives
- 1 sprig contemporary marjoram or thyme optionally available
- 2 ounces Parmigiano Reggiano or grana (2oz) grated or vegetarian parmesan.
- salt for pasta.
Directions
Prepare dinner this recipe.
-
Put a big pot of water onto boil for the pasta. Add salt as soon as it begins to boil and convey to the boil once more.
-
When you boil the pasta water, put the milk/cream and items of Gorgonzola right into a deep skillet or massive saucepan. Prepare dinner over a low warmth, stirring repeatedly till the cheese has melted.
-
Add the chopped olives after which some contemporary marjoram or thyme if utilizing. Combine and cook dinner on a really low warmth for one more minute. You may add some grated Parmigiano to thicken the sauce if vital or simply to make it much more tacky!
-
Prepare dinner pasta al dente in keeping with the directions on the packet. Save a cup of the starchy pasta cooking water and drain the pasta. If the sauce appears thick add some pasta cooking water, stir, after which add the pasta. Combine the pasta and sauce collectively effectively over a medium warmth and serve instantly with grated Parmigiano or grana if required.
Forestall your display from going darkish
Notes
To make a vegetarian model of this pasta recipe, you’ll want to make use of vegetarian parmesan and blue cheese. Gorgonzola is not vegetarian, however some kinds of blue cheese are. Italian dolcelatte is the closest to Gorgonzola. English Stilton is vegetarian and a few kinds of Danish Blue are too.
Vitamin
Energy: 892kcalCarbohydrates: 79gProtein: 35gFats: 48gSaturated Fats: 28gPolyunsaturated Fats: 2gMonounsaturated Fats: 14gLdl cholesterol: 122mgSodium: 1472mgPotassium: 485mgFiber: 4gSugar: 5gVitamin A: 1508IUVitamin C: 0.3mgCalcium: 611mgIron: 2mg
Different Gorgonzola pasta recipes to attempt.
- Gnocchi with gorgonzola 5 methods
- Gnocchi with gorgonzola and radicchio
- Brief fusilli bucati with gorgonzola, mushrooms and speck
Reader Interactions
