01 Aug Orecchiette with Rocket & Gorgonzola Sauce
This is one of the easiest and quickest pasta dishes you can make. The word “orecchiette” means “little ears”, a reference to the pasta shape. Lucio thinks they look more like tiny bowls, each one ready to hold a few drops of sauce. They originated in Puglia, where they were usually handmade, however, a good quality commercial variety is excellent in this dish.
orecchiette con rucola e gorgonzola
50 g butter
4 tablespoons milk
50 g Gorgonzola dolcelatte, cut into pieces and any crust removed
about 30 leaves of baby rocket, long stems removed, washed, dried & roughly
chopped sea salt
freshly ground black pepper
2 tablespoons grated parmesan
- Cook the orecchiette in plenty of boiling salted water until just al dente.
- While the pasta is cooking, place the butter and milk in a heavy-based frying pan over low heat.
- Slowly add the gorgonzola, so that it gently melts into the butter and milk, mixing with a wooden spoon.
- Stir in the rocket cook for 5 minutes.
- Season with salt and pepper to taste, remember that the gorgonzola can be salty.
- Drain the orecchiette and add to the sauce.
- Adding a little of the cooking water will give you a nice creamy consistency.
- Sprinkle with freshly grated parmesan and serve immediately. Serves 4
Recipe from The Art of Pasta. Lucio Galletto & David Dale.
Published by Penguin Books RRP$39.99
For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.