Strozzapreti with mushrooms and gorgonzola
- Vegetarian
- Energy Kcal 630
- Carbohydrates g 68.6
- of which sugars g 4.4
- Protein g 24.6
- Fats g 28.5
- of which saturated fat g 11.33
- Fiber g 5.3
- Cholesterol mg 54
- Sodium mg 759
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
If you're craving a taste of Italian autumn, strozzapreti funghi e gorgonzola is a must-try. Seriously, it's from the beautiful Emilia-Romagna region. You’ve got tender strozzapreti pasta—perfect for absorbing rich sauces—paired with a medley of autumn mushrooms. We're talking porcini, champignon, chiodini, and finferli. Each mushroom brings its own earthy aroma and distinct flavor, making every bite a tasty surprise. People there love the freshest mushrooms they can find—really, it captures the heart of the season. And the key? Cooking them just right.
Thing is, you want them to stay moist, enhancing that wild, woodsy taste that blends beautifully with the creamy, spicy kick of local gorgonzola. I mean, for real, the magic of this dish lies in its details. Especially how the strozzapreti's texture holds onto the pasta con funghi e gorgonzola sauce. Not just any cream sauce here—it's a bold blend. The gorgonzola melts into a thick, smooth coating, wrapping around each twist of pasta.
Fans of primi piatti autunnali, they eagerly await this at family gatherings or casual Sunday lunches. It's not just about flavor; it’s about how the cheese melts, all gooey and creamy with the mushrooms. Which is great. A comforting experience, you know? Some even toss in fresh herbs to highlight those earthy notes. Everyone wants seconds—it's that good.
Strozzapreti ai funghi or any ricetta pasta funghi e gorgonzola isn’t just food—it’s a warm, cozy taste of Italian autumn, bringing Emilia-Romagna to your table. Each bite reminds you of the region's rich culinary traditions. They love using what’s fresh, making every meal a heartfelt experience. Really really special, you know?
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- INGREDIENTS
- Strozzapreti pasta 11.3 oz (320 g)
- Honey mushrooms 0.7 lb (300 g) - (fresh)
- Gorgonzola cheese 2 ½ cups (300 g) - spicy
- Extra virgin olive oil 2.4 tbsp (35 ml) - extra virgin
- Whole milk 2 oz (60 ml)
- Thyme 1 sprig
- Fine salt to taste
- Black pepper to taste
How to prepare Strozzapreti with mushrooms and gorgonzola
To make strozzapreti with mushrooms and gorgonzola, remove the stems from the honey mushrooms, then clean the mushrooms by rinsing them under running water to remove the dirt. Boil the cleaned mushrooms for about 15-20 minutes in plenty of water. Then in a pan, sauté the mushrooms in extra virgin olive oil for 3-4 minutes over high heat, seasoning with a little salt and pepper (1-2). Take the cheese and cut it into small cubes 3,
place 8.8 oz of gorgonzola in a pan and add the milk 4, melt the cheese over moderate heat, stirring with a whisk 5 until a smooth cream is obtained, then turn off the heat and set aside 6.
Cook the strozzapreti in plenty of salted water to taste, for the time indicated on the package 7. When the pasta is al dente, drain it with a slotted spoon 8 and pour it directly into the pan with the mushrooms 9,
incorporate the gorgonzola cream 10 and stir with a spoon to flavor, heating over low heat. When the ingredients are combined, turn off the heat and garnish with the remaining gorgonzola cubes 11 and scent the dish with fresh thyme leaves. Your strozzapreti with mushrooms and gorgonzola are ready, enjoy them hot 12!