From the kitchen of "Ale Kitchen Sound," Chef Alessandro Borghese offers "Lumaconi with walnuts, radicchio, and gorgonzola": a classic, boldly flavored dish with an excellent combination of ingredients: the bitterness of the radicchio is tempered by the strong, sweet flavor of the gorgonzola and cream, making the dish decidedly creamy. The pasta, IL LUMACONE, maintains a perfect consistency and should be drained three-quarters of the way through cooking before being stuffed with the radicchio, walnut, and cheese mixture.
What else can I say? Enjoy this dish, ideal for special occasions!
Ingredients for 4 people- 400 g of Lumaconi
- 0.5 shallots
- 60 g of gorgonzola
- 200 ml of cream
- 70 g of walnut kernels
- 1 clove of garlic
- Grated Parmesan cheese to taste
- Salt and pepper to taste
- EVO oil to taste
Bring water for the pasta to a boil and season with salt. Add the lumaconi, slice the radicchio, and chop the shallot. Sauté the radicchio in a pan with a drizzle of extra virgin olive oil, a clove of garlic, and the chopped shallot (remember to remove the garlic after it has released its flavor). Add the coarsely chopped walnuts and let them cook. Pour the gorgonzola, parmesan, and cream into a bowl. Whisk vigorously until creamy. Transfer the mixture to a piping bag along with the previously blanched radicchio. Drain the pasta when it's 3/4 cooked and fill it with the filling. Arrange the stuffed lumaconi in a small bowl and sprinkle with grated parmesan. Bake at 200°C (400°F) for 8 minutes.
