Macaroni With Gorgonzola and Walnut Sauce |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a German recipe that I got in a German magazine I bought last summer. Sylvie77 very thoughtfully translated it for me and I am posting it so that I know where it is. Have not made it yet, but plan to soon, it looks delicious! Ingredients:
300 g macaroni noodles |
salt |
100 g shallots |
2 garlic cloves |
100 g rocket (arugula) |
300 g gorgonzola |
60 g walnut halves |
1 tablespoon walnut oil |
1/4 liter milk |
fresh ground pepper |
Directions:
1. Cook macaroni al dente
2. Peel and finely chop the shallots and garlic.
3. Wash and dry the rocket and tear up into slightly smaller pieces
4. Cut the Gorgonzola into small cubes/chunks. Roughly chop the walnut halves.
5. Fry the shallots in hot oil until clear.
6. Add garlic, Gorgonzola, and milk.
7. Allow to simmer until all the cheese has melted, whilst constantly stirring.
8. Stir in the walnuts and rocket/arugula and season with salt and pepper.
9. Drain the macaroni.
10. Mix into the sauce and garnish with viola blossoms.
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