84
Tagliatelle verde with a Gorgonzola sauce
Serves 4
Ingredients
450 g (1 lb) tagliatelle verde
Boiling water
Salt
1 dsp olive oil
200 g (7 oz) Gorgonzola cheese
250 ml (8 fl oz) double cream
125 ml (4 fl oz) semi-skimmed
milk
2 dsp cornflour
Freshly ground salt and pepper
Nutmeg
Method
1. Divide the pasta between two solid
containers, and pour over the boiling water.
Make sure that the pasta is covered by at
least 1 cm water. Add the salt and the oil,
and steam for approximately 6–8 minutes at
120°C or 12–15 minutes at 100°C.
2. Place the Gorgonzola, cream and milk into a
solid steam oven container. Cover with foil
and steam for 2 minutes at 100°C.
3. Take a small quantity of the cream mixture
and mix with the cornflour. Pour back into
the sauce, season well and return to the
steam oven for a further minute.
4. Pour the sauce over the pasta and stir well.
Sprinkle with toasted pine nuts.
Tip
Tagliatelle are long flat noodles.
Depending on the region, they are
also known as tagliatellini, tagliatini,
taglierini, tagliolini and taglioni!
