Are you looking for a tasty and quick winter italian main course? Pappardelle with cauliflower and gorgonzola cream are perfect.
Pasta as we all know is always appreciated on every occasion. The delicate but intense taste of cauliflowers goes perfectly with the creamy texture of gorgonzola. For lunch with your family or as a dinner with friends this recipe is always a pure success.
- 200 g of cauliflowers
- 150 g of gorgonzola
- Extra virgin olive oil
- 20 g of butter
- 30 g of grated parmigiano
Wash and wash the cauliflowers, separate the florets and boil them in salted water for about ten minutes. Drain with a skimmer and keep the cooking water. In a saucepan, preferably non-stick, melt a knob of butter and chopped gorgonzola. Dilute if necessary with a few tablespoons of milk and make sure that the mixture never reaches the boil while keeping the fire soft.
In a pan, heat two or three tablespoons of oil, brown the garlic clove, remove it and sauté the cauliflower over medium-high heat for five minutes. In the meantime bring their cooking water to a boil. When the cauliflowers are ready sprinkle with thyme and season with salt and freshly ground pepper.
Boil the pappardelle al dente, drain and pass them in the pan with the florets and cream of gorgonzola. Stir gently, rolling the pan and making the pappardelle mix well with cauliflower with gorgonzola cream. Remove from the fire, finish with grated parmigiano, fresh pepper and serve immediately.