Recipe: Delicious pasta alla cenere with gorgonzola and olives

“Pasta with ash”
Ready in 25 minutes: delicious pasta all cenere with gorgonzola and olives

Pasta all cenere has got its name from one of its basic ingredients – finely chopped olives give the pasta the appearance of having been powdered with fine ash

© Mariha-kitchen / Getty Images

Do you stand in the kitchen for a long time after work? Do not do it. From just four basic ingredients, we conjure up a delicious pasta alla cenere – easy to prepare, delicious in taste. The recipe.

Sometimes the simplest things are the best – “Pasta alla cenere” for example. “Pasta with ash” is a traditional dish from Italian cuisine. Although the German translation of the dish does not sound particularly inviting, the ingredients are all the more so: A sauce made from spicy gorgonzola, fine cream and hearty olives, with pasta, tossed in a little olive oil and flavored with salt and pepper. Finito, that’s it, it’s all it takes to achieve a uniquely rich and intense taste. With this dish, you not only prepare for a sensual taste experience after work, but also impress your loved ones.

Gorgonzola – one of the oldest cheeses in the world

In addition to the olives, the main player in this taste show is Gorgonzola. Admittedly, opinions differ when it comes to blue cheese with its unmistakably spicy aroma, but the soft cheese alone in this recipe stands for the full-bodied, intense taste of the creamy sauce – it is not without reason that it is undoubtedly one. of the most famous cheeses in Italy and the world. But that’s not all. Gorgonzola is one of the oldest cheeses in the world. Its first written mention is found in 879 in documents from the city of Gorgonzola in Lombardy in northern Italy. The cheese was originally called Stracchino di Gorgonzola, which means “The tired of Gorgonzola”. This name goes back to the fact that the cheese was originally made in the fall when the cows were tired of herding. The blue mold cheese, made from suitable cow’s milk, could mature in the caves around the city, which served as natural ripening and storage options.

About shooting stars and apprentices in love

There are two legends about the exact origin of Gorgonzolan. The first tells the story of a farmer who saw a star fall one night. Overwhelmed by the sight of them, he forgot everything around him, including the cheese he made. The next morning he discovered that the cheese from the night before had begun to mold and was shredded with blue veins.

The other legend, on the other hand, traces the invention of blue cheese back to a love-struck apprentice at a cheese factory who, instead of taking care of the cheese, went on a romantic appuntamento amoroso with a girl in the evening. When he returned the next morning, he discovered that the curd had been moldy overnight. To cover faux pax, he mixed the old curd from the evening with fresh curd from the morning and stored the cheese as usual – after a few months, the cheese was streaked with blue veins and tasted wonderfully intense.

Whether the origin stories agree with the truth and which one is the right one will probably always remain a secret. But it does not matter, after all, it is twice as fun to enjoy cheese with the knowledge of the legends in mind. In any case, the soft cheese transforms every dish into an extravagant treat with incredible creaminess. Oh yes, and last but not least: Do not be put off by the intense aroma of Gorgonzolan, the spicy, spicy taste of Gorgonzolan with a subtle sweet tone is milder and finer than the evaporation of the cheese.

Recipe for an aromatic pasta alla cenere

Ingredients

  • 400 gram pen
  • 300 grams of Gorgonzola
  • 300 milliliters of cream
  • 150 grams of black olives, pitted
  • domestic olive oil
  • salt-
  • Black pepper

preparation

  1. Put the cream in a saucepan and heat slightly.
  2. Remove the rind from the gorgonzola with a knife, then chop the cheese and add the cream. Let melt while stirring.
  3. Let the olives drain, chop very finely and add to the sauce. Taste with salt and pepper and simmer on low.
  4. Meanwhile, boil a saucepan of salted water and cook the pasta according to the instructions on the package until al dente.
  5. Drain, return to the pot, add a dash of olive oil and mix everything.
  6. Then pour directly into the pan and mix with the Gorgonzola sauce. Let draw cards.
  7. Place on plates and serve immediately.

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