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Spinach and gorgonzola pasta · GialloZafferano.com

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  Speaker 1: Spinach and gorgonzola Pasta is a rich and creamy Italian
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  Speaker 1: first course. The sauce combines puraded spinach, tangy gorgonzola cheese,
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  Speaker 1: and crunchy fried peppers called pepperonicrucchi to create a full,
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  Speaker 1: flavorful dish. Spaghettia lakitara holds the sauce very well and
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  Speaker 1: makes each bite creamy and satisfying for four servings. Preparation
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  Speaker 1: time is about fifteen minutes and cooking time is about
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  Speaker 1: fifteen minutes. You need these ingredients Spaghettia lakitara three hundred
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  Speaker 1: and twenty grams fresh spinach two hundred and fifty grams
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  Speaker 1: about eight point three cups. Gorgonzola cheese two hundred grams.
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  Speaker 1: Crushed red pepper, preferably pepperonicrucchi ten grams about forty spoons
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  Speaker 1: extra virgin olive oil thirty grams about two tablespoons fine salt,
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  Speaker 1: as kneaded black pepper as kneeded for frying the peppers.
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  Speaker 1: You need peanut seed oil three hundred grams about one
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  Speaker 1: point three cups. Now follow these steps. Fill a large
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  Speaker 1: pot with water and add fine salt. Place the pot
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  Speaker 1: on the heat and bring the water to a boil.
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  Speaker 1: When the water boils, add the spinach. Let the spinach
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  Speaker 1: cook for about three to four minutes until tender. Prepare
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  Speaker 1: a pitcher or high sided container for blending. Drain the
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  Speaker 1: spinach well and transfer the spinach into the pitcher. Add
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  Speaker 1: the extra virgin olive oil, a pinch of fine salt,
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  Speaker 1: and some black pepper. Use an immersion blender and blend
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  Speaker 1: until you obtain a smooth, creamy spinach puree. Send the
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  Speaker 1: pure aside. Pour the peanut seed oil into a small
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  Speaker 1: pot or deep pen. Heat the oil well. Add the
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  Speaker 1: pepperoni crucheschet and fry them for a couple of minutes
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  Speaker 1: until they become crisp. Use a slotted spoon to drain
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  Speaker 1: the peppers and place them on paper towels. Let them
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  Speaker 1: cool completely. When cool, you crumble them by hand later,
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  Speaker 1: just before serving. Return to the large pot with the
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  Speaker 1: spinach cooking water. Bring the same water back to a boil.
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  Speaker 1: Add the spaghetti a la kitara and cook until al dente,
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  Speaker 1: following the package time. While the pasta cooks, pour the
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  Speaker 1: spinach puree into a large pan. Place the pan over
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  Speaker 1: low heat. Cut or break the gorgonzola into small pieces.
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  Speaker 1: Add most of the gorgonzola to the spinach puree, keeping
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  Speaker 1: aside a few spoonfuls of cheese for decoration at the end.
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  Speaker 1: Stir gently until the gorgonzola melts completely into the spinach
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  Speaker 1: puree and you obtain a smooth, creamy sauce. Keep the
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  Speaker 1: sauce warm over low heat. When the spaghettia or aldente,
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  Speaker 1: use tongs or a pasta fork to drain them directly
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  Speaker 1: from the pot and transfer them into the pan with
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  Speaker 1: the spinach and gorgonzola sauce. Keep some the hot pasta
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  Speaker 1: cooking water aside. Toast the spaghetti in the sauce over
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  Speaker 1: low heat, and finish the cooking in the pan. If
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  Speaker 1: the sauce is too thick, add a small amount of
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  Speaker 1: the reserved pasta water a little at a time until
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  Speaker 1: the sauce coats the pasta evenly and remains creamy. As
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  Speaker 1: soon as the pasta is well coated and ready, divide
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  Speaker 1: the spaghetti among the serving plates. Add small dollops of
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  Speaker 1: the reserved gorgonzola on top of each portion. Take the
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  Speaker 1: fried pepperoni cruche, crumble them by hand, and scatter them
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  Speaker 1: over the pasta to add crunch and a light smoky note.
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  Speaker 1: Serve the spinach and gorgonzola pasta immediately while it is
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  Speaker 1: hot and creamy. If needed, you store any leftovers in
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  Speaker 1: the refrigerator for one day