55

share on

Orecchiette with mushrooms and gorgonzola

ingredients

servings

4

Orecchiette, pasta

320 oz

Champignon mushrooms

300 oz

Gorgonzola cheese

250 oz

Full fat milk

60 fl oz

Salt

to taste

Pepper

to taste

first courses from Italy - Puglia

Orecchiette with mushrooms and gorgonzola

Orecchiette with mushrooms and gorgonzola

vegetarian with gluten with lactose high in calcium high in phosphorus

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Orecchiette with mushrooms and gorgonzola

A creamy and delicious first course that is prepared in no time: they are the Orecchiette with mushrooms and gorgonzola!

Orecchiette with mushrooms and gorgonzola step 1

step 1

To start preparing the Orecchiette with mushrooms and gorgonzola you must start from the mushrooms by cleaning them and rinsing them under running water to remove the soil. Then cut them into slices.

Orecchiette with mushrooms and gorgonzola step 2

step 2

In a pan sauté the mushrooms in olive oil for 4-5 minutes over a high flame, seasoning them with a little salt and pepper.

Orecchiette with mushrooms and gorgonzola step 3

step 3

Meanwhile, cut the gorgonzola into small cubes and place it in a pan. Add the milk and melt the cheese over a moderate flame, stirring with a whisk until obtaining a smooth cream; then turn off the heat and keep aside.

Orecchiette with mushrooms and gorgonzola step 4

step 4

Cook the pasta in plenty of salted water as desired for the time indicated on the package.

Orecchiette with mushrooms and gorgonzola step 5

step 5

Once ready, pour the pasta directly into the pan with the mushrooms. Incorporate the gorgonzola cream and, by heating over a gentle heat, mix the ingredients well so as to give flavor.

Orecchiette with mushrooms and gorgonzola step 6

step 6

When the ingredients are amalgamated, turn off the heat and serve hot.

Loading pic